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LOCATION: Recipes >> Asian >> Sushi 17

Print this Recipe    Sushi 17

Tamago for Sushi

6 eggs
3 tbsp sugar
1 tbsp Japanese cooking wine
2/3 tsp Japanese soy sauce
salt
oil

Beat the eggs into a large bowl and add the seasoning, mix well.
Don't let the mixture form foam.

Using a rectangler cooking pan (especially designed for makeing
Tamago), heat the pan for a while. Use cotton soaked with oil to
make all sides and bottom of pan oily.

Pour 1/3 of the mixture into the pan and quickly spread over the
pan. When the surface of the tamago forms bubbles, break them with
a toothpick. Cooked until the surface is semi-solid.

Use a chopstock to remove the edge of the tomago from the pan.
Using the chopstick, fold the "tamago piece" from the upper side
to the lower side 2 to 3 times, so that the tamago forms into a
roll.

Slightly pour oil over the left space of the pan, move the tamago
roll to a side. Pour in remaining mixture, let the mixture attachs
to tamago roll. When the mixture becomes semi-cooked, fold the
tamago piece again as before.

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2 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
tamgo, August 16, 2007 - 09:30 AM
Reviewer: bob from hollywood , california USA
good

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