Tamago for Sushi
- 6 eggs
- 3 tbsp sugar
- 1 tbsp Japanese cooking wine
- 2/3 tsp Japanese soy sauce
Beat the eggs into a large bowl and add the seasoning, mix well. Don't let the mixture form foam. Using a rectangler cooking pan (especially designed for making Tamago), heat the pan for a while. Use cotton soaked with oil to make all sides and bottom of pan oily. Pour 1/3 of the mixture into the pan and quickly spread over the pan. When the surface of the tamago forms bubbles, break them with a toothpick. Cooked until the surface is semi-solid. Use a chopstock to remove the edge of the tomago from the pan. Using the chopstick, fold the "tamago piece" from the upper side to the lower side 2 to 3 times, so that the tamago forms into a roll. Slightly pour oil over the left space of the pan, move the tamago roll to a side. Pour in remaining mixture, let the mixture attachs to tamago roll. When the mixture becomes semi-cooked, fold the tamago piece again as before.
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