What is tamago sushi?
Tamago sushi stands out among sushi types due to its main ingredient, a delightful Japanese omelet called “tamagoyaki“. “Tamago” means “egg” in Japanese and this sushi variation showcases the taste and texture of the egg. Sushi enthusiasts are particularly fond of tamago sushi due to its flavor and attractive presentation.
To prepare tamagoyaki for tamago sushi, eggs are whisked together with sugar and occasionally mirin (a rice wine) to create a sweetened egg mixture. This mixture is then cooked in layers. Rolled into a rectangular shape. The resulting tamagoyaki is sliced into bite pieces, which are placed on top of rice and typically secured with a strip of nori (seaweed).
The combination of the fluffy tamagoyaki with the vinegared rice creates an enjoyable contrast of flavors and textures making tamago sushi a delightful addition to any sushi assortment.
Tamago is commonly enjoyed as part of a sushi platter or as a dish, at sushi restaurants and Japanese cuisine establishments. It caters to a range of taste preferences because of its subtly sweet flavor. This makes it a great option, for individuals who might not be as familiar with the bolder flavors typically found in types of sushi that include fish.
What is the origin of tamago sushi?
Tamago sushi holds a place in Japanese culinary traditions as a traditional variety with a rich history. The origins of tamago sushi can be traced back to the days of sushi development as an art form in Japan.
Sushi has been a part of Japanese culture for centuries with its roots dating back to ancient times. The earliest form of sushi was narezushi or nare zushi which involved fermenting fish and rice together as a method of fish preservation. As time went on this preservation technique evolved into nigirizushi, the hand pressed sushi that we’re more familiar with today.
The journey from being a preservation technique to becoming a delicacy gave rise to various types of sushi including tamago sushi. Tamagoyaki, the omelet that plays a central role in tamago sushi is said to have been inspired by Portuguese egg based sweets introduced to Japan during the 16th century. Japanese chefs ingeniously adapted these influences to craft a sweet omelet that eventually became a part of sushi.
To this day tamago remains adored and cherished as a variety, in the realm of cuisine. Tamago sushi has become a must have addition to sushi assortments found in restaurants. It adds a twist to the raw fish based sushi bringing together the delicate sweetness of tamagoyaki, with vinegared rice and nori seaweed. The result is a blend of flavors and textures that truly showcases the artistry of cuisine.
How to make tamago sushi
To make tamago sushi, prepare a Japanese omelet called “tamagoyaki”. Assemble it on a bed of vinegared rice. Start by whisking together eggs, sugar and sometimes mirin in a bowl. Heat up a tamagoyaki pan or a regular non-stick frying pan with oil.
Pour a layer of the egg mixture into the pan. Let it set without fully cooking. Roll the cooked layer to one end of the pan. Add another layer of the egg mixture. Repeat this process until obtaining an omelet. Once cooked, remove the tamagoyaki from the pan, let it cool slightly and then slice it into bite pieces.
For assembling the sushi, take some rice and shape it into a small rectangular block in the palm of the hand. Place a strip of nori (seaweed) on a surface. Gently place a slice of tamagoyaki on top of it. Position the rice block on top of the tamagoyaki slice. Fold the nori over both ends. Gently press to secure everything and trim any nori if needed.
How has this sushi evolved over time?
Tamago has gone through changes, over the years reflecting the evolving preferences and techniques in cuisine. There are a aspects that illustrate the evolution of tamago sushi;
Tamago sushi has a rich history deeply rooted in Japanese sushi culture, which spans centuries. It transformed from the method of preserving fish known as narezushi to the hand pressed nigirizushi that we are more familiar with today. The incorporation of tamagoyaki into sushi is believed to have been influenced by egg based sweets introduced to Japan in the 16th century showing how foreign influences have played a role in its development.
With time, the preparation of tamago sushi has become more refined and standardized. While traditional tamagoyaki was cooked using pans and rolled into omelets, modern techniques involve square or circular pans resulting in different presentations. Moreover modern recipes may include ingredients and flavor profiles such as “dashimaki tamago,” which incorporates dashi stock for an added taste.
Tamago sushi has surpassed its origins. It gained popularity as part of the global fascination with sushi. Sushi restaurants around the world offer tamago sushi as a staple on their menus. This globalization has led to interpretations of tamago sushi with chefs and home cooks experimenting with ingredients and creative presentations to cater to a wide range of tastes.
What are other recipes similar to this sushi or other versions of it?
Dashimaki tamago: This variation of tamago sushi introduces dashi stock into the egg mixture enhancing its flavor. The resulting rolled omelet is often served on top of sushi rice.
Tamago nigiri: Of wrapping the tamagoyaki in nori this version involves placing a slice of omelet directly on a small hand shaped bed of vinegared rice creating a more traditional nigiri style sushi.
Ebi tamago sushi: This sushi combines tamagoyaki with shrimp creating a delightful blend of flavors and textures. The shrimp is usually placed on top of the tamagoyaki before wrapping it with nori and rice.
Unagi tamago sushi: In this rendition grilled eel (unagi) is paired with tamagoyaki resulting in a combination of smoky and sweet tastes. It is typically served as nigiri style sushi.
Inari sushi: While not directly related to tamagoyaki, inari sushi consists of rice enclosed in a marinated tofu pouch adding subtle sweetness to this savory sushi variation.
Chirashizushi: This vibrant sushi dish showcases an assortment of ingredients scattered over a bed of rice. It allows for combinations using toppings such as sashimi, vegetables and more.
Sushi rolls, known as maki, offer a combination of flavors and textures when filled with tamagoyaki, cucumber, avocado and crab stick. It’s a fusion of ingredients that truly tantalizes the taste buds.
Tamago Sushi
Ingredients
For the rice
- 2 cups Japonica rice , sushi rice
- 2 cups water
- ½ cup rice vinegar
- 2 tablespoons caster sugar
- 2 pinches salt
For the tamagoyaki
- 8 eggs
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons dashi broth
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
For the tamago sushi
- 4 sheets of black seaweed
- 5 tablespoons rice vinegar
- ½ cup cold water
To serve
- Wasabi
- Soy sauce
- Gari , pickled ginger
Equipment
- Japanese rectangular frying pan , makiyaki nabe or tamagoyaki ki
Instructions
Preparing and cooking of the rice
- In a small saucepan over medium heat, add the rice vinegar, sugar and salt. Mix well and heat, without boiling, stirring frequently, until the sugar and salt melt.
- Remove from heat and let cool.
- Pour the rice into a bowl and wash it with clean water, rubbing it between both hands until the water becomes translucent (change the water 4 times).
- Let the rice soak in water for 5 minutes. Then, drain it and rest the rice in a colander for 30 minutes.
- In a non-stick saucepan, add the rice and water, mix and cover with a transparent glass lid.
- On medium heat, from the first boil, reduce the heat and simmer for about 10 minutes over low heat, always covered and above all without stirring.
- Remove the pan from the heat, let sit again for 10 minutes.
- Transfer the rice to a bowl.
- Sprinkle with the rice vinegar mixture and bind the grains by criss crossing it up and down using a spatula.
- Let cool to room temperature, covering with a damp cloth.
Tamagoyaki
- Prepare the tamagoyaki in two batches. First 4 eggs and then the other 4.
- In a bowl, mix the eggs, mirin, soy sauce, dashi and sugar. Whisk until well combined.
- Heat the oil in a tamagoyaki pan.
- Using a piece of absorbent paper, carefully wipe excess oil from the pan and place this paper within easy reach as to optionally grease the pan for each layer of egg.
- Pour a small amount of beaten eggs into the hot pan and, when almost cooked (the top should not be completely cooked), set the omelette aside to the side of the pan.
- Oil the pan a second time using the absorbent paper, then add a small quantity of eggs again to the hot pan.
- Again, wait until the eggs are almost cooked, then start rolling the first piece of omelette over the second and cook, so as to obtain a small roll.
- Repeat the operation, making sure to oil the pan between each layer.
- Continue making new layers of omelette and adding them to the roll until all the mixture is used.
- Remove the tamagoyaki from the pan and wait until it cools completely.
Assembly of the tamago sushi
- Cut the first tamagoyaki in half. Then cut vertical slices about ¼ inch (7 mm) thick to obtain at least 12 pieces. Set aside.
- Repeat the same operation with the second tamagoyaki.
- Cut the Nori seaweed sheets into strips of approximately 5 inches x ½ inch (13 cm x 1 cm). Set aside.
- Mix the rice vinegar and water in a large bowl.
- Lightly moisten the hands with the vinegar/water mixture and take a handful of sushi rice (about ⅔ oz. / 20 g).
- Form an oblong ball.
- Repeat the operation until the rice is used up.
- Top each rice ball with a slice of egg and wrap a strip of nori around it.
- Serve with soy sauce, pickled ginger and wasabi.
Sources
“Tamago Sushi (Sweet Japanese Omelette Sushi).” Just One Cookbook.
“Tamago Sushi (Tamago Nigiri Sushi).” Sushi University.
Hosking, R. (1996). “At the Japanese Table.” Oxford University Press.
Tsuji, S. (2012). “Japanese Cooking: A Simple Art.” Kodansha International.
Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients. The devil is always pushing the envelope, whether it is with humor or culinary surprises.
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