I've always watched in awe from the sushi bar when the chefs make Atsuyaki Tamago - the sweet egg omelet used in maki sushi rolls and nigiri sushi pieces. So learning how to make this egg omelet (and eating it) was a lot of fun. :)
I research a bit online for a recipe that was easy to follow. One of the recipes I found, calls for 3 tablespoons of sugar, which between 6 eggs seems a bit too much. So I reduced it down to 2 tablespoons. For my tastes, the resulting omelet was definitely sweet enough with 2 tablespoons. Sieving the egg mixture is a step that shouldn't be skipped. It removes the parts of the egg whites that couldn't be broken down making the egg omelet a lot more smoother.
- 6 Eggs
- 1 tablespoon of dashi powder dissolved into 1/2 cup of hot water
- 2 tablespoons white sugar
- 1/2 tablespoon mirin
- 1/2 teaspoon light soy sauce
- pinch of salt
- oil for the pan
- Beat the eggs until they are glossy and smooth without creating too much froth. Strain the eggs through a fine sieve.
- Add the remaining ingredients to the egg and mix well, taking care not to beat any air into the mixture and strain through the sieve again.
- Heat a lightly oiled pan and pour in about 1/4 of the mixture. Take care that the heat is moderate so the egg doesn't brown.
- When the egg is half set, roll 1/3 of the mixture forward over itself, and flip and roll again until you have a flattened egg omelet. Use a spatula to lift the egg slightly and chopsticks to help roll it over.
- Push the roll to the back of the pan and grease lightly again, making sure that oil gets under the egg.
- Pour in another quarter of the mixture and continue to roll the egg roll forward.
- Repeat until there is no more egg mixture left.
- If required, use the sushi mat to press the egg omelet into shape. Cool in the fridge until you are ready to slice and serve on rice or used in sushi