Sushi Workshop: How to Make Tamago

Ingredients

  • 3 eggs 2 teaspoons sugar
  • ½ teaspoon salt
  • 2 teaspoons mirin
  • 1 tablespoon vegetable oil

Step-by-Step Instructions on How to Make Tamago

  1. Gently beat eggs, sugar, salt and mirin in a large mixing bowl.
  2. Heat a square pan (tamago pan) on medium high.
  3. Pour oil in a small bowl. Lightly soak a paper towel into the oil and use it to rub oil into the heated pan.
  4. Pour ¼ of the egg mixture into the pan and spread thinly, similar to a crêpe.
  5. Once the mixture sets, roll it towards the back of the pan.
  6. 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.
  7. Once this layer sets, roll the first roll back to the front of the pan.
  8. Repeat until mixture is used, 2 or 3 times.
  9. Remove omelet from pan and place on a paper towel on bamboo mat.
  10. Roll into a round or rectangular shape, like you would roll sushi.
  11. Let omelet roll cool and slice.
  12. Serve as is or as nigiri sushi.

SERVES: 4

PREP TIME: 30 minutes

COOKING TIME: 20 minutes

MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T21:12:55+00:00 January 29th, 2015|Great Food, Sushi Workshop|0 Comments

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