Sushi: Tamago Egg Omelet
By Lishka DeVoss

You make this very fast. Don’t worry if it looks sloppy. Basically, you are making a layered strata of omelet by continually rolling thin sheets of egg mixture back onto itself in the pan. Once cooled you can cut it to look neat for your sushi (and dampen some hunger by eating the trimmings).

INGREDIENTS

INDIVIDUALLY (ready to use):
2 eggs
grapeseed oil
nori strips (to hold the tamago omelet on the sushi rice)

BOWL (stirred together until sugar dissolves):
1 tbsp water 
1/2 tsp sugar
1/2 tbsp mirin
1/8 tsp salt
1/8 tsp rice vinegar

PREPARATION

1. Add eggs to BOWL and mix well.

2. Over medium high, heat a small nonstick pan (see NOTE) and then add some oil.

3. Pour a tablespoon of the egg mixture into the pan, and quickly tilt it to cover the bottom. After this has barely firmed, use a spatula to gently lift and, starting from one side, roll it up to the other side to make a log. Don’t wait long: start rolling as soon as the egg has started to set and the top is still wet. You might end up mostly just squishing it up (instead of truly rolling it) over to one side this first round.

4. Leave the rolled egg on one side of the pan and quickly pour another tablespoon of the egg mixture into the pan and then, going in the opposite direction, rolling the egg up into that layer.

5. Repeat adding a bit of egg mixture to the pan (rolling back and forth, wrapping each layer) until the egg mixture is used up and you have one big layered roll. (Add oil as needed.)

6. Flatten slightly with a spatula and remove from pan. Cool completely.

7. Cut as you like into bite-size pieces for topping your sushi rice.

NOTE A rectangular Tamagoyaki pan is easier and neater (you roll from one end to the other), but a small nonstick round pan works too. Plus you get to eat all those extra cut off trimmings if neatness is your goal.

Updated 2021-09-15

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