Tamago Sashimi Recipe

Prepare egg mixture

Crack the eggs into a medium bowl and lightly beat until just combined (avoid incorporating too much air). In a small bowl or measuring cup, combine the dashi, mirin, sugar, soy sauce and salt; stir until sugar dissolves. Pour this mixture into the beaten eggs and gently mix until homogeneous. Strain the mixture through a fine-mesh sieve into another bowl to remove chalazae and create a smooth texture.

Heat pan

Heat a tamagoyaki pan (rectangular) or a small nonstick skillet over medium-low heat. Brush the surface lightly with oil using a paper towel or silicone brush; keep heat low to prevent browning. You want the pan warm but not smoking—target 250–275°F (120–135°C) equivalent; if browning occurs, lower the heat.

Cook layers

Pour a thin layer of the egg mixture (enough to coat the pan, about 2–3 tablespoons) into the pan and tilt to cover evenly. As the edges set but the surface remains a bit wet, use chopsticks or a spatula to lift one edge and begin rolling the cooked egg toward you into a log. Push the rolled omelette to the far side of the pan. Re-oil the exposed pan surface lightly. Pour another small amount of egg into the pan, lifting the rolled log so the new egg flows underneath and later joins; when this layer is set but still slightly soft on top, roll the existing log back toward you, incorporating the new layer. Repeat this process, adding 4–5 thin layers, until the egg mixture is used and the roll is about the diameter of a thumb to an inch and a half depending on pan size.

Shape and rest

When finished, transfer the roll to a sushi rolling mat or a clean kitchen towel and shape it gently into a uniform rectangle by pressing and rolling to compress any air pockets. Let rest for 2–4 minutes to set the shape and finish cooking from residual heat.

Slice sashimi-style

Using a sharp knife moistened with water (wipe between cuts), trim the ends for neatness if desired, then slice the tamago roll into 1/4–1/2-inch (6–12 mm) thick slices. Arrange slices flat on a plate in a single layer or slightly overlapping, presented sashimi-style (thin even slices showing layers).

Transfer the tamago sashimi slices to serving plates. Garnish with microgreens or a few thinly sliced scallion strands. Serve immediately with small dishes of soy sauce or ponzu for dipping and optional pickled ginger on the side.