Sushi Omelet

Tamago is a sweet Japanese omelet made with chicken eggs.

I first tasted one at my favourite sushi restaurant, Ichibei. It was served in one of those nifty deep red bento boxes.

After sinking my teeth into this little cold omelet I became hooked! And, of course, I decided to learn how to make my own.

Tamago is usually served nigiri style. The omelet is cut into a rectangle and fastened to a mound of sushi rice with a strip of nori (seaweed).

How to Make a Sushi Omelet (Tamago)

Yield: 1 roll

Ingredients

• 4 tablespoons of dashi stock
• 1 tablespoon of sugar
• 4 large eggs
• 1 teaspoon of mirin
• 1/2 teaspoon of Japanese soy sauce
• Pinch of salt

Utensils

1. tamago-yake-nabe (square omelet pan)
2. bamboo rolling mat

Method

Beat the eggs and ingredients together. Oil your pan well and pour in 1/4 of the mixture. As it cooks, gently lift with a spatula and roll until it reaches the back of the pan. Pour in more of the mixture ensuring that some of it gets underneath the cooked omelet. Continue this process until you have used all of the mixture.

Use your bamboo mat to roll the omelet just like you would a sushi roll. You can also form it into a square. Let cool before you slice.