Tamago Nigiri Recipe
Make Tamago Nigiri Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tamago (Japanese sweet omelet)
Sushi rice and assembly
Method
Tamago (Japanese sweet omelet)
- 1
Mix the egg batter
In a medium bowl, crack the 4 eggs and gently whisk until combined but not frothy. Add 3 tablespoons dashi (or water), 1.5 tablespoons sugar, 1 tablespoon mirin, 1/2 teaspoon soy sauce, and a pinch of salt. Whisk until sugar is dissolved and mixture is uniform. Strain the mixture through a fine-mesh sieve into a small pouring vessel to remove chalazae and achieve a smooth texture.
- 2
Prepare the pan
Use a rectangular tamagoyaki pan if available (about 7 x 8 inches) or a small nonstick skillet (6–8 inches). Heat the pan over medium-low heat. Brush the surface lightly with the neutral oil or melted butter (about 1 teaspoon) using a paper towel or brush so there's a thin, even film.
- 3
Cook in layers
Pour a thin film of the egg mixture (just enough to coat the bottom, about 2–3 tablespoons) into the pan and tilt to cover evenly. When the egg is mostly set but still slightly soft on top (about 20–30 seconds), roll it away from you to the far side of the pan using chopsticks or a spatula so you form a loose roll. Lightly re-oil the exposed pan area. Pour another thin layer of egg under the rolled egg by lifting the roll slightly, letting the new mixture flow underneath. When this second layer sets but is still slightly soft, roll the existing roll back toward you, incorporating the new layer. Repeat this process (typically 3–5 layers) until you’ve used all the egg mixture and formed a compact roll. Keep heat at medium-low to avoid browning; total cook time for tamago about 6–8 minutes.
- 4
Shape and cool
When the roll is done, remove from the pan and place on a sushi rolling mat or a cutting board. Optional: while still warm, wrap the roll in a bamboo sushi mat or plastic wrap and press gently to shape into an even rectangle; hold for 1–2 minutes. Allow to cool slightly (3–5 minutes) so it firms up for slicing.
- 5
Slice
Using a sharp knife moistened with warm water, trim the edges if desired and slice the tamago into 4 even pieces (about 1/2-inch to 3/4-inch thick each) to top nigiri. Wipe the knife between slices for clean cuts.
Sushi rice and assembly
- 6
Prepare rice (if not pre-seasoned)
If your cooked sushi rice is not already seasoned, combine 1 teaspoon rice vinegar, 1/4 teaspoon sugar, and 1/8 teaspoon salt, stir until dissolved, and gently fold into 1 cup of hot cooked sushi rice. Fan the rice a bit to cool to slightly warm. Rice should be sticky but not wet.
- 7
Form nigiri rice balls
Wet your hands lightly with the 2 teaspoons of warm water to prevent sticking and take about 2 tablespoons of rice (adjust to shape size) and form into an oblong mound about 2 inches long and 1 inch wide using gentle pressure—do not compress too hard; it should hold together but still be light.
- 8
Optional wasabi
If using, spread a thin smear (about 1/8 teaspoon) of wasabi onto the underside of each tamago slice or on top of each rice mound.
- 9
Assemble nigiri
Place a tamago slice over each shaped rice mound and press gently so it adheres. If using nori strips, wrap a 1/2-inch wide nori strip around the center of the tamago and rice and moisten the end to seal. Trim excess nori if necessary.
- 10
Serve
Arrange tamago nigiri on a plate and serve at room temperature with soy sauce and pickled ginger on the side. Consume within 1–2 hours for best texture.