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Tamago Print E-mail
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Tamago is the traditional Japanese sweet omelet. It's the bright yellow stuff that you see inside a maki or sushi handroll.

The trick to keeping your tamago bright yellow is to not mix the eggs too much. Just giving a little stir keeps the egg white and yolk slightly separate so the overall look is the deep yellow of the egg yolk.

{Makes 6 servings}

You'll need:

  • 3 eggs
  • 2 teaspoons of vegetable oil
  • 2 teaspoons of sugar
  • 1/2 teaspoon of mirin
  • A little adult help

Equipment:

  • A small bowl
  • Chopsticks or a fork
  • A flexible spatula
  • A fry pan
  • 2 small plates
    1. Mix the eggs lightly with the chopsticks or a fork – don’t beat. Add the sugar and mirin then stir again.
    2. Heat the frying pan and oil. Add the eggs and cook on low – don’t let them brown.
    3. As the eggs cook, fold the sides over the center then fold the two long ends over. Press down with the spatula
    4. Transfer the tamago to a plate and put another plate on top to press.
    5. Slice the tamago into strips to use in the hand rolls or add to your bento box as a side dish.