TAMAGO YAKI: Japanese Omelet
2 teaspoons sugar
½ teaspoon salt
2 teaspoons mirin
1 tablespoon vegetable oil
Gently beat eggs, sugar, salt and mirin in a large mixing bowl.
Heat a square pan (tamago pan) on medium high.
Pour oil in a small bowl. Lightly soak a paper towel into the oil and use it to rub oil into the heated pan.
Pour ¼ of the egg mixture into the pan and spread thinly, similar to a crêpe.
Once the mixture sets, roll it towards the back of the pan.
Add more oil to the pan using the paper towel. Pour more of the egg mixture into the pan making sure it also runs under the rolled-up portion.
Once this layer sets, roll the first roll back to the front of the pan.
Repeat until mixture is used, 2 or 3 times.
Remove omelet from pan and place on a paper towel on a bamboo mat.
Roll into a round or rectangular shape, like you would roll sushi.
Let omelet roll cool and slice.
Serve as is or as nigiri sushi.
Pairs Well With
Japanese omelet is made by rolling together layers of egg. Try our tamago recipe and use it for nigiri or in a variety of sushi rolls.