Tamago Yaki (Sushi Omelette)

1. 1

   Beat the eggs VERY well, being sure to get them as smooth as possible.

2. 2

   Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.

3. 3

   As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.

4. 4

   Add more oil to the pan and some more of the mixture, making sure to get some under the roll.

5. 5

   As it cooks, roll the old roll back to the front of the pan, then again to the back.

6. 6

   Repeat until you are out of mixture.

7. 7

   Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.

8. 8

   You can roll it into either a round or rectangular shape and slice it when it has cooled.

9. 9

   Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

* Per serving · 4 servings · Values may vary.

No additional tips available.