Tamago

Ingredients

1 tablespoon sugar
1/2 teaspoon shoyu

Preparation

1
Crack the eggs into a bowl.
2
Whisk the eggs until smooth Stir in the sugar and shoyu, stirring until thoroughly blended.
3
Heat a frying pan at medium heat.
4
Melt about ½ tbsp butter in the pan, spreading it so the bottom of the pan is completely covered.
5
Pour the egg mix into the pan.
6
When the egg looks opaque and you can get a spatula under it without tearing the omelet, flip the omelet.
7
When the omelet is coked through (you can lift the omelet with the spatula to check underneath), remove the omelet from the pan.
8
Slice into thin strips.

Tools

 



About

The width of the strips depends on what you are using the tamago for – for tamago nigiri, cut them into 1.5″ x 2.5″ strips, to use in maki cut into 1 cm strips.

Yield:

2 servings

Added:

December 10, 2009

Creator:

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