When I was very young I was treated to sushi for the first time in Little Tokyo in Los Angeles. I remember it fondly because I was amazed at the sushi bar's method of serving, small, multicolored plates of sushi on a conveyor belt continuously rolled by my toddler level eyes.

Honestly a bit afraid of what my parents were now urging me to try, I grabbed the safest looking plate. It didn't look like raw fish, more like a piece of tofu or egg on a "fun size" morsel of rice.

Well, it was, and let me tell you, tamagoyaki (tah-mah-go-yah-kee, or just tamago) still has a warm place in my heart.

Tamagoyaki is basically an omelette, it can be eaten by itself or placed on rice as nigiri sushi (nigiri - knee-gee-ree).

Step 1: Collect Your Tools!

Good nonstick tamago or crepe pan (I'm using a great square pan bought from a local store called Marukai - which is luckily not too bad a drive away from me).

You'll also need either chopsticks or a whisk to scramble the eggs, I prefer chopsticks because a whisk might make the eggs too bubbly.

A bowl to mix the ingredients

Measuring spoons.

I also use a wide spatula and sometimes a small silicone spatula to help roll the omelette.

A sharp knife.
You don't use fish sauce to keep it vegetarian...but you're using eggs?????
<p>eggs are considered vegetarian, you might be confusing vegetarian for vegan (eggs are not vegan)</p>
Good recipe, however your heat was FAR too high. Either that, or you simply cooked it too long before rolling it. Your tamago should not come out browned, but rather a pale, uniform sunny yellow color...
<p>Yum... :3</p>
&nbsp;i've never used mirin in cooking (until recently) because i cant consume alcohol for religious reasons. i've finally figured out how to make a decent non-alcoholic substitute so i cant wait to try this!
Oh, my. Please do share; I'm in exactly the same boat as you (more or less) and I love to hear more about this substitute.
@AlKaswa - I didn't even notice that someone had replied to by comment back in 2010 until Instructables emailed me when Creamaster below commented XD.<br><br>Mirin is a very sweet rice wine. The alcohol content is around 8% and while it is true that most of this 8% will burn off, at least Islamicly we still shouldn't consume foods where alcohol is intentionally added to it. I say intentionally added because there would be a difference if you were preparing something that 'started' to ferment but was not fermented yet (to a point where it could cause the effects of intoxication), vs you preparing something and then adding small amounts of known alcohol into it. The later is not permissible.<br><br>Anyhow, back on topic, I've seen a few non-alcoholic substitutions for mirin. Usually when added to asian cooking, mirin isn't just for the sweet flavor but also to add that shiny luster and to deglaze pots, etc. While these substitutions are of course Not Mirin, and since I've never actually had mirin myself I can't say for self it does the same thing or even taste the same, this is what I have been doing:<br><br>Original Recipe when I posted Feb 9th 2010:<br>1/3 rice vinegar, 1/3 water, 1/3 corn syrup and some brown sugar for coloring<br><br>Other Potential Suggestions found online<br>Apple Juice<br><br>Light (colored), low sodium chicken broth, mixed with sugar<br><br>Apple cider vinegar, sugar and honey<br><br><br>Best of luck in your asian cooking endeavors !
FYI: I'm not sure if this will satisfy your Priest/Rabbi/Mullah or self, but if alcohol is your concern, it is possible to remove it while keeping the flavour of the bottle as the cooking process evaporates the alcohol. <br> <br>If you'd like to be extra sure, you can also pour the cooking wine into a shallow bowl and light the liquid on fire. The slow blue flame will burn off most of the alcohol before you cook and the cooking itself with remove the remainder, leaving only the taste.
Thank you. I really enjoyed the instructable and will try it tomorrow :)
this was delicious,thx for the recipe...i just made it and had a yumy meal:)))
absoloutely delicious! I had to improvise due to lack of equipment so I used a frying pan, and it worked brilliantly. You should try putting some sweet chilli sauce in with the mixture it makes it very tasty. Thanks for a great instructable!
I've added a link to this in my <a href="https://www.instructables.com/id/Make-Sushi/">sushi instructable</a>.&nbsp; Yours looks much prettier than mine :)<br />
Cool!&nbsp; I liked yours as well!&nbsp; Particularly because you put the wasabi on, authentic sushi chef style!&nbsp; Thanks!<br />
Ha, thanks!&nbsp; It was ugly, but it was delicious.<br /> Even my boyfriend who normally eschews tamago loved it.<br /> <br />
A while back, I went to this little restaurant called Taiko Japanese, and they had the best unagi I have ever tasted. So, I'm wondering if there is a place in the Midwest that I could buy unagi meat from?
dude it looks awesome now all i want is to try it out
Yum. Here's mine, based on what I had available. I used white cooking wine for rice wine, cut back on the sugar, and baby greens and radishes from my garden.
Very nice!
waaa~ such a cute layout!! <sup></sup><br/>
wait, you said that you didnt add fish stock because you wanted to keep it vegetarian? never mind those embryos you consumed........jk lol
Yeah, I know it's contradictory, but the friend that inspired this dish (who is strict vegan now), was a vegetarian before, and eggs were okay (as long as they were from her own chickens). Even now I believe she is willing to eat her own chickens eggs, but I'm not exactly sure.
Some vegetarians don't mind dairy products as the eggs were never fertilized, so no animals were harmed in producing them (assuming they are free range, not battery)
it is good stuff though........especially with home-grown eggs.........i wonder how it would taste with quail eggs
Err, not inspired as I created it, but inspired as in "dude, make me something that tastes good"
I love this stuff but i make it a bit different, i make a thin layer to begin with, roll it up, push it to the back then add more mix, cook, roll push back and repeat... you then get a long spiral inside which looks pretty :D
I've got to try this when I get home! thank you for sharing your recipe :D
did you go to a place called OOmasa
OK, It's not perfect visually (I only had a small round pan) but the taste was really, really gorgeous!!
Thank you. I've always wanted to know how to make this.
omg i just made this stuff and it is so good. Its the best thing i have had in awhile. Idin't even know about this until i saw this tutorial. OH ya and i took a picture like 3 seconds ago here it is
awesome, I'm glad to know someone made it!
pretty much the only time i eat this is in my wonton min at zippys here in hawaii...they make it so it has super thin layers...nice lil garnish
So is it supposed to have discernible layers, or is supposed to look like a big thick uniform piece of egg? I think I've seen it both ways in restaurants, and I can even imagine both styles having associated skill requirements and followers...
they have huge griddles and sushi trained chefs on hand so i am sure that has something to do with the intricacy
nice job, though the japanese frown on the color brown in their tamago.
Yeah, this was a quickie cook at lunch, cheap way out if you burn it is to simply slice off the outer layer
but if you burn something the burnt flavor will stay with it...
it's just an omelet without the good stuff /: i guess it would go good with sushi...
correction, its a sweet omelette made with rice wine. :) and yah I like mine a little less brown too. wonder if you can put stuff in the egg like an omelette?
Maybe I'll post another instructable about "okonomiyaki" which is a delicious pan fried batter cake with egg in it, kinda like an omelette. My first try wasn't the best though.

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