27 October 2009

Atsuyaki Tamago - Sweet Egg Omelet

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.

I don't have a proper Tamago pan, but I managed to do this fine with a normal frying pan.

Atsuyaki Tamago - Sweet Egg Omelet
Recipe adapted from kikkoman.com and Grab York Fork

  • 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
  1. Beat the eggs until they are glossy and smooth without creating too much froth. Strain the eggs through a fine sieve.
  2. 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.
  3. 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.
  4. 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.
  5. Push the roll to the back of the pan and grease lightly again, making sure that oil gets under the egg.
  6. Pour in another quarter of the mixture and continue to roll the egg roll forward.
  7. Repeat until there is no more egg mixture left.
  8. 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

egg_omelet (Large)

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