Tamago Sushi Recipe: How to Make Japanese Tamago Sushi

• 2 tablespoons dashi stock
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 teaspoon soy sauce, plus more to serve
• 3 large eggs
• Neutral-tasting oil, such as canola oil or vegetable oil
• 1 sheet nori (toasted seaweed)
• 2 cups cooked sushi rice
• Wasabi, to serve
• Pickled ginger, to serve

1. 1

   Make the tamagoyaki. Use chopsticks to whisk together dashi stock, mirin, sugar, and soy sauce in a large liquid measuring cup.

2. 2

   Add eggs and whisk to combine.

3. 3

   Heat a tamagoyaki pan or 8-inch nonstick frying pan over medium heat.

4. 4

   Place a folded paper towel in a small bowl of oil. Use chopsticks to pick up the paper towel, and lightly oil the hot pan with the oiled paper towel.

5. 5

   Drip a little egg mixture onto the pan from a chopstick to test if the pan is hot enough to start cooking. It should immediately begin to sizzle.

6. 6

   Pour a thin layer of egg mixture to coat the bottom of the pan.

7. 7

   Use chopsticks to poke any air bubbles that form as you let the egg cook.

8. 8

   When the egg is nearly set, use chopsticks to roll the egg as tightly as possible, starting at the far end of the pan and rolling toward yourself.

9. 9

   Using chopsticks or a spatula, push the egg roll to the far end of the pan and begin a new layer.

10. 10

    Wipe the exposed surface of the pan with the oiled paper towel.

11. 11

    Pour another thin layer of egg.

12. 12

    Use chopsticks to lift up the cooked egg roll so that uncooked egg can flow underneath.

13. 13

    Tap out any air bubbles and let cook until almost set, then repeat the rolling process.

14. 14

    Repeat until no more egg mixture remains, about 2 more times.

15. 15

    Transfer tamagoyaki to a bamboo sushi mat and gently roll to shape the tamagoyaki into a neat rectangle with rounded edges.

16. 16

    Let cool in the refrigerator.

17. 17

    Slice the tamagoyaki into ¼-inch slices and cut the nori into ¼-inch-wide strips.

18. 18

    Prepare a bowl of room temperature water. Wet your hands, then use them to squeeze about 1½ tablespoons cooked rice into an oblong shape. You can use plastic wrap to help shape the rice.

19. 19

    Top the rice pieces with a slice of tamagoyaki, then carefully wrap a nori ribbon around the center of the sushi, placing the seam at the bottom of the rice. Trim excess nori.

20. 20

    Repeat with remaining rice, tamagoyaki, and nori.

21. 21

    Serve with wasabi, pickled ginger, and soy sauce.

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