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JAPANESE TAMAGO SASHIMI
17

JAPANESE TAMAGO SASHIMI

NUTRITION
HEALTHY RECIPES
Oct 28, 2024

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.

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