Make this sweet and filling healthy Japanese tamago recipe for a quick breakfast or a light dinner.
You may have encountered tamago or a Japanese omelette in a sushi restaurant. Tamago is usually inexpensive compared with the fresh fish on the sushi menu, but is served in a similar style: sliced very thin on top of a small rectangle of sticky rice.
Tamago is a Japanese egg dish made with whole eggs, soy sauce, sugar and a rich fish stock called dashi. Dashi is a broth made from seaweed and dried bonito fish flakes which you can find in powder form at any Asian market. To make tamago, many Japanese chefs use a special rectangular non-stick pan to perfectly roll the cooked egg mixture into a log. You can easily use a standard 9-inch skillet for this tamago recipe. You’ll be surprised at the rich flavor that soy and dashi bring to this dish.
Tamago is often served in Japanese homes as part of a complete breakfast with freshly steamed sticky rice. Tamago and rice are Japanese comfort foods but also protein-packed and make for a fantastic post-workout meal. Shaping the tamago into a perfect log and slicing it takes practice so if it doesn’t come out perfect, simply skip the assembly step and serve your tamago in a small bowl over a bed of sticky rice.
Japanese Tamago Recipe
From the Organic Authority Files
12 long strips of nori seaweed
In a small bowl, whisk the eggs, sugar, salt, soy sauce and dashi together.
Heat the oil in a small non-stick pan over medium heat. Pour the egg mixture in a single even layer. Cook for 3 minutes until the egg is almost set. Use chopsticks to carefully maneuver the near edge and begin rolling the egg onto itself. You should end up with a roll about two inches thick. Carefully slice the omelette into bite sized pieces and set aside.
Moisten your fingers with warm water and shape 2 tablespoons of rice into a small 2-inch rectangles. Place a piece of omelet on top and seal with a piece of nori. Repeat until the omelette is gone.
Related on Organic Authority
Photos by Ally Jane Grossan