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.