Tamago - Japanese omelet for rolls (master class)

Category: Dairy and egg dishes
Kitchen: japanese
Tamago - Japanese omelet for rolls (master class)

Ingredients

egg (selected) 2 pcs
soy sauce 1 st. l.
rice vinegar 1 st. l.
sugar 1h l.
butter or vegetable oil for frying

Cooking method

Tamago - Japanese omelet for rolls (master class)
Tamago - Japanese omelet for rolls (master class)
Mix all ingredients and whisk lightly.
Tamago - Japanese omelet for rolls (master class)
It is good to heat the pan (I prefer old, heavy pans for such purposes, but if you have thin walls, then you need to be more careful not to burn it - the pancake cooks very quickly). Lubricate with a thin layer of butter or vegetable oil - literally 1/2 hour. l. Pour the egg mixture thin layer, just to cover the bottom.
Tamago - Japanese omelet for rolls (master class)
Next, we roll it up with a roll. I will show in the photos below how it is convenient for me to do this. I think everything is clear there.

Tamago - Japanese omelet for rolls (master class)
Tamago - Japanese omelet for rolls (master class)
Tamago - Japanese omelet for rolls (master class)
It remains only to trim the edges so that they are even and cut into strips. I got it for 3 rolls.

Time for preparing:

5 minutes

Cooking program:

plate

Note

Tamago is an omelet for sushi, which is widely used in Japanese cuisine in rolls, temaki sushi and nigiri sushi. The first attempt to cook this dish was unsuccessful - not tasty and not beautiful, that time I found the recipe on one of the sites. I thought that I would never cook something that was not familiar to me again, but curiosity won out. This time I did not take a ready-made recipe, I re-read about five and tried to choose a little from each and combine the products in such quantities as it seemed to me it would be theoretically tasty. I liked the result and decided to share it. For the rolls that I will make from it, it fits just perfect. If cooking as a separate dish, add a little less vinegar or 1 more egg.

Odln04ka
looks great! smart girl
Medusa
For omelets of this type, there are special pans of square shape "tamagoyaki"
Violochka
Quote: Medusa

For omelets of this type, there are special pans of square shape "tamagoyaki"

I know all this, but I don’t have one and I’ll hardly buy it for one omelet. Surely, many residents of the site also do not have one on the farm, so I showed another option for rolling an omelet, which can be easily made in a round frying pan. On a square one, you can simply roll the roll from side to side, but in a round one it will not work.
Svetlana. 63
Quote: Violochka

Tamago - Japanese omelet for rolls (master class)

This figure is not clear. In the middle of what is a ready-made omelet? Is it poured from above again or what? I did not understand something, please tell me.
Violochka
The first pancake is rolled up tight! and move it to the middle of the pan, if you have a square one, then you can leave it on the edge. And on the sides of the roll, pour part of the egg mixture, lift the roll so that it also gets numb under it and roll it up in the same way. And so on until the egg mixture ends.
Svetlana. 63
Thank you for quick answer! Now everything is clear!
Violochka
It's my pleasure
alinochka1980
super
I have long wanted rolls with Japanese omelet, but I was lazy and forgot to find how to make it right
Thank you ! tomorrow I will please my husband with rolls with an omelet. we love making the rolls ourselves
Lummen
Thanks for the recipe !!! I never made a tomago since there was no square frying pan. And now I have already done 2 times according to your recipe, and I really liked everything! now these are my favorite gunkans !!! Thank you!!!
Tataffka
I suggest another recipe for tomago omelet.
1 tablespoon sugar
4 chicken eggs
1 teaspoon mirin (this is very sweet, rice wine is used for sauces, marinades, etc.)
1 tablespoon soy sauce
a pinch of salt.

The preparation is the same, only I roll the pancake into a roll and move it to the edge of the pan, and next I pour another mixture. then it will be more convenient to fold and you will get a more accurate roll.

Ideally, this roll is first laid out on a napkin to remove excess fat, and then with the help of a mat the makis is shaped so that there are beautiful blocks on the cut.
mur_myau
I have a rectangular frying pan for this business.) I ordered it on Ibei from Japan. The coating is spotty, I don't know what, but the omelette slips off almost without oil.

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