JAPANESE TAMAGO SASHIMI
One of the traditional Japanese dishes, the omelette is sweet and savoury with eggs, soy sauce, mirin, and sugar. Tamago Sashimi is one dish that allows a slightly sweet flavour with a delicate texture through the golden-brown surface achieved. Usually, this dish is sliced and served alone or as part of the sushi platter. While it has a subtle nutty taste, sesame seeds will give it a nice flavour, while mirin and sugar do the perfect sweetness in unison. Japanese tamago sashimi is delightful at home, consumed as a light snack or appetiser, or even served for breakfast.
RECIPE CATEGORY
Appetiser, Snack, Side, Breakfast
SERVING SIZE
1
CUISINE
Japanese, Asian
PREPARATION / TECHNIQUES
Pan-Fry, Quick & Easy
OCCASION / HOLIDAY
Casual Meals, Sushi Night, Family Gatherings, Weeknight Dinner
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Dairy-Free, Low Carb, Low Sodium
DISH TYPE
Appetiser, Side Dish
INGREDIENTS OF JAPANESE TAMAGO SASHIMI
- Two eggs
- 1/2 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp mirin
- 1 tsp sesame seeds
- 1 tsp oil (for cooking)
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 10g
- Fat: 12g
- Carbohydrates: 2g
- Fibre: 0g
- Sodium: 220mg
PREPARATION OF JAPANESE TAMAGO SASHIMI
- Mix the eggs: Begin by whisking the eggs. Crack the eggs in a bowl, add soy sauce, sugar, and mirin, and whisk them until they are well combined.
- Heat the pan: Place a non-stick frying pan over medium-low heat. Add 1 tsp of oil to grease the pan surface.
- Cook the egg mixture: Pour it into that pan and gently sway it to create an exceedingly thin layer. You want to cook them for around 1-2 minutes, and their edges start setting.
- Fold and cook: Fold one side of the omelette towards the centre, folding gently. Continue folding till it is rolled up. Cook for a minute; flip to ensure that the roll is cooked evenly.
- Slice and serve: Serve by gently lifting the rolled egg from the pan with a bit of cooling before cutting it into bite-sized pieces and serving with sesame seeds garnish.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
- Use a rectangular tamagoyaki pan if you have one for an even more authentic texture.
- Fry the egg in medium-low heat so as not to burn.
- Add a little soy sauce or mirin to enhance the flavour.
- Let the egg cool a little; then, you can cut it clean and evenly.
VARIATIONS
- Add finely chopped green onions or shiitake mushrooms to the egg mix for flavour.
- Replace the sugar with honey or maple syrup to get alternative sweetness.
- Tamago can be placed atop sushi rice to gain an ultimate sushi experience.
- Include some dashi broth in the egg mixture. Some people indeed do, like the Japanese often do.
PREPPING AND STORAGE
- Fridge: keep the leftover tamago sashimi should in the refrigerator in an airtight container for up to two days, and warm it up in the pan or microwave gently before serving.
- Freezing: It should not be frozen since freezing alters the texture of eggs.