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