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Tamago
Tamago is the traditional Japanese sweet omelet. It's the bright
yellow stuff that you see inside a maki or sushi handroll.
The trick to keeping your tamago bright yellow is to not mix
the eggs too much. Just giving a little stir keeps the egg white
and yolk slightly separate so the overall look is the deep yellow
of the egg yolk.
Makes 6 servings
You'll need:
- 3 eggs
- 2 teaspoons of vegetable oil
- 2 teaspoons of sugar
- ½ teaspoon of mirin
- A little adult help
Equipment:
- A small bowl
- Chopsticks or a fork
- A flexible spatula
- A fry pan
- 2 small plates
- Mix the eggs lightly with the chopsticks or a fork – don’t beat. Add the sugar and mirin then stir again.
- Heat the frying pan and oil. Add the eggs and cook on low – don’t let them brown.
- As the eggs cook, fold the sides over the center then fold the two long ends over. Press down with the spatula
- Transfer the tamago to a plate and put another plate on top
to press.
- Slice the tamago into strips to use in the hand rolls or
add to your bento box as a side dish.
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