Tamago Sushi
Method and ingredients for Tamago sushi with filled omelette.
Preparation
Step 1
Whisk eggs with sugar, Kikkoman soy sauce and water.
Step 2
Pour a 1/3 into a lightly greased pan and fry gently until set on one side.
Step 3
Fold in right and left sides into the middle, then flip the top side down halfway and then again to form a roll shape.
Step 4
Push the roll to the edge of the pan and pour the second portion of egg into the pan.
Step 5
Fry on one side as before until set, then position the roll to the top of the omelette and fold this around the roll to add an extra layer.
Step 6
Repeat the process with the third portion of egg.
Step 7
Place the finished roll on kitchen paper and shape it with the help of the sushi mat; let them cool and unroll them from the mat.
Step 8
Thinly slice off the ends of the roll and cut the remaining roll into 5 pieces.
Step 9
Cut a small pocket in the top of each piece (1/2 cm deep) and fill each pocket with 5 g of sushi rice.
Step 10
Arrange tamago on a platter with rocket and serve with Kikkoman soy sauce.
Tip
When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Recipe-ID: 946
Recipe as PDF
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