Flaky Japanese Tamago Sushi with Sweet Soy Glaze
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)
Sushi Rice
Sweet Soy Glaze
Assembly
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.
Making the Glaze
Combine soy sauce, mirin, and sugar in a saucepan over low heat, stirring until slightly thickened.
Forming the Sushi
Shape the sushi rice into oval forms, top with slices of tamago, and wrap with nori strips.
Plating & Serving
Flaky Japanese Tamago Sushi with Sweet Soy Glaze
Flaky Japanese Tamago Sushi with Sweet Soy Glaze
Plating & Serving
Arrange the tamago sushi neatly on a flat sushi platter, drizzling the sweet soy glaze over the top for a glossy finish.