Omelette Sushi (tamago yaki zushi) Recipe
Ingredients to make omelette sushi:
Makes about 10-12 individual pieces:
1/2 Cup of Dashi stock (dissolve 1 packet of Katsuo Dashi No Moto Bonito flavored soup stock mixed into 1/2 cup of warm water).
2 Table spoon sugar
1 Teaspoon salt
1 Table spoon Mirin (optional)
1 Table spoon of oil for the pan. Or spray oil like Pam.
Sheet of Nori or Seaweed cut into long 1/2 inch (12 mm) strips.
Sushi rice cooked and ready to go or cook rice as you prepare omelette.
Frying pan. Typically, a square pan is used for making a japanese omelette for sushi. But most people, including myself, do not own a square pan. Thus, a round omelette pan is pictured for this demo.
Ladel to scoop the egg mixture onto pan
Cooking chop sticks or a fork.
Prepare the nori seaweed by cutting into 1/2 inch (13 mm) strips on the long side of the sheet.
In a medium mixing bowl, combine eggs, dashi stock, sugar, salt and mirin. Stir till well mixed.
I use Pam to well lubricate the pan. Here I'm using an omelette pan which is slightly smaller in diameter for easier handling. Let the pan heat over medium low heat.
Now take a ladle with about half full of omelette mix and evenly pour onto the hot fry pan.
After about a minute or when the upper surface starts to harden take a spatula and loosen one side of the omelette and gently fold over making about an 1 1/2 inch (38 mm) roll.
Fold it over once then again and again till it reaches the other side of the pan.
Take a ladle and pour a little more egg mix onto the pan next to the rolled omelette. Pour a thin layer about 1/16 inch (1 1/2mm). Let it sizzle till its visibly hard or the under side is slightly browned.
Lift the roll so that some of the mix gets under the roll spreading the mixture thin.
Take the roll which is parked on the side and start flipping it onto the flat just-cooked part. Adding to the rolled omelette making it slightly larger. Like a snowball rolling down hill getting larger by picking up more snow.
Next, pour egg mix to the other side and repeat the steps. Pour, cook, roll the same egg bundle over the part that is flat in the pan adding to the snow balling roll. Back and forth across the pan. Repeat these steps till all the omelette mixture is used.
Next, carefully remove the omelette out of the pan and onto a cutting board. Take a knife and cut into 1/4 inch (6.35mm) to 1/2 inch (12.7mm) topping slices for omelette sushi.
Take a slice across your fingers of the left hand if you're right handed. Place a small oval of rice with your right hand and place it onto the topping.
Shape the rice oval and press slightly, in the middle, with your thumb to hold in place for the flip over.
Flip it over to the topping on top position and square up the sides a bit.
Since the rice doesn't readily stick to the egg slice we need to wrap a strip of nori around the nigiri to finish it.
That's it. Place it on your small serving dish and make another omelette sushi to serve as a pair. This is how they serve it in japan. Yoroshiku!
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