Flaky Japanese Tamago Sushi with Sweet Soy Glaze

Name: Flaky Japanese Tamago Sushi with Sweet Soy Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Large Eggs; Sugar; Mirin; Soy Sauce; Salt; Sushi Rice; Water; Rice Vinegar; Sugar; Salt; Soy Sauce; Mirin; Sugar; Nori Strips

Classic Tamago Sushi with a Modern Twist

A delightful Japanese appetizer featuring layers of sweet, fluffy egg over sushi rice, glazed with a savory-sweet soy sauce.

1 h 20 min
4
Intermediate

Ingredients

Tamago (Egg)

Large Eggs

Sugar

2 tablespoons

Mirin

1 tablespoon

Soy Sauce

1 tablespoon

Salt

Pinch

Sushi Rice

2 cups

Water

2 cups

Rice Vinegar

1/4 cup

Sugar

2 tablespoons

Salt

1 teaspoon

Sweet Soy Glaze

Soy Sauce

3 tablespoons

Mirin

2 tablespoons

Sugar

1 tablespoon

Assembly

Nori Strips

8 strips, cut into 1-inch sections

Preparation

Preparing the Tamago

Combine Ingredients

Whisk together eggs, sugar, mirin, soy sauce, and salt in a bowl until well combined.

Cook in Tamagoyaki Pan

Heat a lightly-oiled tamagoyaki pan over medium-low heat. Pour a thin layer of the egg mixture, cook until set, then roll it up within the pan.

Use a tamagoyaki pan to achieve perfectly shaped layered eggs.

Preparing the Sushi Rice

Rinse Rice

Rinse the sushi rice under cold water until water runs clear.

Cook Rice

Combine rice and water in a rice cooker, cook according to manufacturer instructions.

Season Rice

Mix rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves—drizzle over cooked rice, mixing thoroughly.

Ensure rice is cooled to body temperature before forming sushi.

Cooking Process

Cooking the Tamago

Layer and roll the egg mixture gradually, creating multiple layers of cooked tamago.

Timing: 30 minutes; Heat: Medium-low heat

Making the Glaze

Combine soy sauce, mirin, and sugar in a saucepan over low heat, stirring until slightly thickened.

Heat: Low heat

Forming the Sushi

Shape the sushi rice into oval forms, top with slices of tamago, and wrap with nori strips.

Plating & Serving