I loooooove Jap food. Especially sushi! In preparation for tomorrow’s New Year dinner. I plan on making some sushi. When I say some. It’s usually enough to feed a small army of 30. That’s why I seldom make em’ because when I do, I make a lot and share them with my large family. It’s quite tiring and time consuming. But worth it when I see the empty platter. ^^ Part of tomorrow’s sushi menu is the Tamago. Which I make a day early, or else I would be on my feet 5-6 hours with all the things to be done.
This is my version of a Tamago. I got a recipe online and tweeked it a little. Since I hate measuring. I used a small ladle to be my measuring cup. So bear with me with this. But the mixture will all depend on your taste bud whether you like it a bit salty (which will make the egg more sturdy) or sweet (which will make the egg more sticky and harder to roll) my preferance is in between.
¾ ladle of kikoman
¾ ladle of milk
¾ ladle of mirin (Japanese Rice Wine)
2 tbsp sugar
A dash of Hondashi powder
*oil for greasing the pan
<!–[if !supportLists]–>· <!–[endif]–>Mix in all the ingredients.
<!–[if !supportLists]–>· <!–[endif]–>Strain the mixture. It will make the mixture more smoother in texture.
<!–[if !supportLists]–>· <!–[endif]–>Grease the pan then pour in one ladle of the mixture.
<!–[if !supportLists]–>· <!–[endif]–>Roll it to one side, then pour another ladle full of mixture and roll it to the other side. Repeat till it’s up to your preferred thickness.
I usually make 4 recipe of the mixture. As I said I’m feeding a lot of people. O_o
By straining, you’ll be able to take out small egg shells that you missed plus the clump of egg whites will not be visible in your final product.
Work with a non-stick pan and grease it to make sure it won’t stick. Not too much or else your Tamago will be really oily.
This will make the layer more uniform. Just make sure you ladle the same amount as the first.
When you see that the side had set, gently roll it towards you. This is a bit tricky but with some practice you’ll get the hang of it. Then once you get to one side, ladle it on the open space then roll it away from you. Do this until you get the desired thickness that you want. I usually just make 3 rolls.
Just make sure that the end is really cooked so that it won’t unroll.
And here’s the end result! Enjoy!!!! Don’t forget to slice it so you can see the swirl in it. ^^ Another variation is to put nori in between the layers, do this while you fold. You can see the lovely nori swirl when you sliced it up.