Tamagoyaki
For Sushi, omelet rolls Tamagoyaki are made using a special technique. For this, Japanese people like to use rectangular pans to obtain evenly thick rolls.
Unlike in Europe, Japanese omelettes are sweet due to the addition of sugar. Depending on their intended use, they can also be seasoned with other ingredients such as soy sauce or mirin.
The egg omelette for Tamago Sushi is supposed to be especially fluffy. The finished omelette roll is more square than round.
Ingredients
Preparation Tamagoyaki
- Crack eggs and mix with spices.
- Heat oil in pan
- Put half of the egg mixture into the pan
4. When the omelette is half cooked, roll it up from the bottom or fold it twice.
5. Pour the second half of the egg mixture into the pan. If necessary, add a little oil to the pan beforehand.
Lift the first roll slightly so that the new egg mixture can also spread underneath it.
6. When the new egg mixture is half cooked, roll back or fold the first sushi roll with the half-cooked omelette. This will give you a double omelette roll.
7. Remove from the pan and let cool well.
8. Cut the finished omelette roll crosswise (on the shorter side) for sushi nigiri or cut lengthwise for maki rolls.
Overview of available soy sauces
Tamago Sushi Nigiri
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