How to MaKe Tamago (Egg Sushi) - Eating Low with Amy 7 Video

Learn How to Make Tamago (Egg Sushi)
Read the full transcript »

Hi, this is Amy and welcome to Eating Low. Today we’re going to be making Tamago which is Japanese egg sushi and I don’t know if I’m saying that right and I’ve never this before so maybe a whole crazy experiment but were going to try it. I have my half cup of egg beaters and that equals two eggs. And to that, I’m going to add of half and a half of Slenda and one thing with the egg sushi is that it’s kind of a sweet omelet. So were going to add that and I’m just going to just stir it up and mix in the Splenda into the egg beaters. I’m just mixing it so that its sweet it’s all over the place. And then I’m just going to pour it into my pan like a normal omelet and let it cook. Now I love sushi and I really like the rice part of sushi but I can't have that right now. So I’m looking for other options and I'm not brave enough to make raw fish type sushi on my own here at home and I still have this recipe on the board and I thought it sounded like a really tasty, great way to make sushi or a type of sushi. You can buy a special pan just for making rolled omelet. Sometimes you’ll see Tamago called a rolled omelet and that’s just—they roll it and they have a pan and it kind of folds over and then they put in more egg and fold over so that it’s like layered. We’re not that fancy—they have them at World Market so I may go get one. But for right now, were just going to try doing this and see what happens and I’ve never been very good at flipping and folding omelets. So I’m going to cook this a little longer until like it’s a little more set and hopefully that will help me be able to flip it over nicely and then be able to roll it and cut it into like sushi shapes. I have liked the contrast of the sweet and the salty so I’m hoping this comes out good because I really, really like that flavor. All right, were getting into the danger zone but I’m going to have to flip this and we did pretty good. It’s a little crispy. You might want to try and get yours a little better than I did mine but that’s okay, I like crispy. I like my eggs kind of crispy but probably and I’ve also heard that because the sugar is in it. It tends to cook the sugar makes it, cooked a little more and get more brown like that. See, if you I want to watch it a little bit. Now, I'm just making sure it’s cooked on the other side and that’s nice and cooked. Okay, I'm actually going to chop my meat which looks like it’s almost ready to go and then I’m just going to roll it and then I’m going to cut it. Those are ready. No, I’m not supposed to be using these utensils with an arm sick hand but that’s okay. All right, that’s good to go. So I’m going to try rolling this. Now I'm going to set it on to a plate to roll it because I think I can do it easier. Okay, so I’ve got my omelet and it is on the plate and then if I have one of those fancy cool bamboo mass I would use that roll on but I don’t have that. So I'm just going to try doing it with my fingers and hope that it turns out and I seem to be doing a pretty good job of rolling him. He’s kind of hot. My fingers are kind of burning. My dog is getting cranky because there’s a squirrel outside. And now I’m just going to cut them into little, maybe like half inch to inch circles and it is not totally staying but it sort of is. I could find my chopsticks either so I’m kind of depressed about that but here somewhere I just don’t know where. This looks like it’s going to be good. I have a feeling I’m going be making a second batch of these. I’m just a ton of this for dinner because they look really, really young and I’ve been thinking about this all day. All right, I’ll show my little finished rolls so you can see, they’re kind of funny looking and put me well. I got my soy sauce in my dish and let’s try one and see how it is. I’m using my fingers since I can't find my chopsticks. Its is, its sweet and it’s salty from the soy sauce. So it is an interesting combination. In the future I might probably try sticking vegetables in I mean

Advertisement
Advertisement
Advertisement