Tamago
By: Yuna Wu
Published: Thursday, December 10, 2009 - 3:32pm

Ingredients




2 eggs
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.

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.