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What is tamago?

Tamago is the Japanese omelet commonly used in maki, nigiri and Temaki sushi. Unlike a regular omelet, the tamago is made with sugar, soy sauce, and mirin added. Furthermore, it is fried by a very unique method, as explained in the following guide.

Tamago is very easy to make, and easy to enjoy. It is highly recommended for vegetarian sushi fans, pregnant women and anyone with a sense of taste.

How to make tamago?

Attention – The recipe for Tamago batter can be found here.

Step 1 – Heat

Heat a little oil in a rectangular pan, then add the tamago batter, 1 cm deep.

Step 2 – Flip and fold

After 2-3 min, when the bottom of the omelet turns brownish, use a spatula to fold the omelet twice, first from the closer edge of the pan towards the middle, and then towards the far edge. There’s no need to flip the omelet, just fold it. Even if its upper side seems uncooked before folding, the “inner layers” will get done by the end of the process.

Step 3 – More batter

Now oil the pan again (or not, depends if you prefer it crispy or oil free) and add another batch of tamago batter. Notice that the batter you have just added should touch the omelet you folded in the previous step.

Step 4 – Flip again

Repeat steps 2-3, until you run out of tamago batter.

Step 5 – Aaaaand cut…

Now that your omelet is ready, place it on a dry cutting surface, and slice it into 2 cm-thick slices. You may use it either as a topping for nigiri sushi, or as a filling for Temaki and maki sushi.