Wednesday, 11 May 2011

Tamagoyaki (Egg Sushi)

Ingredients:

  • 125g sushi rice
  • 3 eggs
  • 1 tbsp soy sauce, Japanese soy sauce is best as it's less salty, but light soy sauce works too
  • 1 tbsp sugar
  • 1 tbsp rice vinegar, or if you can't get that then white wine vinegar
  • 1 tbsp sesame or sunflower oil
  • 2 to 3 large sheets of sushi nori
You'll also need a sushi rolling mat.

Method:

  1. Cook the sushi rice according to the instructions on the packet. This will usually involve rinsing it a couple of times and then cooking it slowly in a sauce pan with a lid and a measured amount of water.
  2. Break the eggs into a measuring jug and mix well with a fork.
  3. Add the sugar, vinegar and soy sauce to the egg and mix well.
  4. Heat a large frying pan (or a Tamagoyaki pan if you have one) on a medium heat.
  5. Oil the pan with the sesame/sunflower oil, making sure it's well covered.
  6. Drop a small drop of the egg mixture to the pan to check it's the right temperature. You want it to be hot enough to start cooking, with a quite fizz, but not too hot that it sizzles loudly.
  7. When the pan is the correct temperature then pour in the mixture and leave to cook.
  8. When the top has started to become firm (usually by bubbles that start to appear on the surface) carefully fold over the egg mixture, either in half or in thirds, depending on how thick you like it.
  9. Remove from the pan and transfer to a plate. Don't worry if it falls apart a bit, once you chop it up to fill the sushi rolls it won't matter.
  10. Leave to cool.
  11. To make the rolls, place a sheet of sushi nori on the rolling mat and cover 2/3rds of the nori with a thin layer of the sushi rice. Leave a gap of about half an inch at the bottom and about an inch at the top.
  12. Slice the cooked egg mixture into strips and place down the centre of the sushi rice. Be careful not to over fill it, otherwise it'll be hard to roll. However it's difficult to know how much to fill it without trying. Just don't be worried about failing to get a neat roll, it'll still taste as nice and after making it a couple more times you'll perfect it.
  13. Before starting to roll up the sushi, brush cold water on the top edge of the nori so that it sticks to itself more easily when you roll it up.
  14. Carefully roll up the sushi, starting at the bottom edge.
  15. Once the mat is rolled up, press firmly all long it to help seal it all together.
  16. Unroll and then cut into bit size pieces using a sharp knife. It generally helps if the knife is a bit damp as this prevents it sticking to the filling or the nori.
  17. The cooked egg mixture is very nice on it's own, so if you have some left over then just cut it into bite sized slices and serve it on the side with the other sushi.
Serves 1, but you probably want to make some other types of sushi to go with it.

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