Method and ingredients for Tamago sushi with filled omelette.
Whisk eggs with sugar, Kikkoman soy sauce and water.
Pour a 1/3 into a lightly greased pan and fry gently until set on one side.
Fold in right and left sides into the middle, then flip the top side down halfway and then again to form a roll shape.
Push the roll to the edge of the pan and pour the second portion of egg into the pan.
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.
Repeat the process with the third portion of egg.
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.
Thinly slice off the ends of the roll and cut the remaining roll into 5 pieces.
Cut a small pocket in the top of each piece (1/2 cm deep) and fill each pocket with 5 g of sushi rice.
Arrange tamago on a platter with rocket and serve with Kikkoman soy sauce.
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
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Recipe as PDF
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