Fluffy and Sweet Tamagoyaki Sushi Rolls
Fluffy and Sweet Tamagoyaki Sushi Rolls
Restaurant-Quality Sushi at Home! Fluffy Egg Sushi with Katsuobushi Broth, Tamagoyaki Challenge, and Perfect Pot Rice!
Hello everyone, it’s Ryul! Today, as requested by ‘you.why.comment.like.that’, I’ve made some delicious and soft egg sushi. The general recipe is based on Yammu’s method. Making tamagoyaki for the first time was quite a challenge, but it truly revealed the charm of this dish, where heat control and timing are crucial. After several attempts, I finally managed to create a tamagoyaki that truly looks and tastes the part! While buying pre-made tamagoyaki for sushi might be convenient, there’s a unique joy in making it yourself. I hope this video helps you create wonderful egg sushi. Your subscriptions and likes always give me great encouragement!
Rich Katsuobushi Broth- 2L water
- 4-5 pieces of dried kelp (kombu, approx. 10x10cm)
- 1 handful of bonito flakes (katsuobushi, approx. 10-15g)
Sweet and Soft Tamagoyaki (Rolled Omelet)- 8 fresh eggs
- 2 Tbsp sugar (approx. 20g)
- 0.5 Tbsp salt (approx. 5g)
- 1 Tbsp mirin (sweet cooking wine)
- 4 Tbsp prepared katsuobushi broth (approx. 60ml)
Freshly Cooked Pot Rice (Steamed rice from a rice cooker can be used as a substitute)- 100g rice (approx. 1/2 cup)
- 120ml water (approx. 1/2 cup + 2 Tbsp)
Tangy and Sweet Sushi Vinegar- 15ml rice vinegar (1 Tbsp)
- 10g sugar (1.5 tsp)
- 5g salt (1 tsp)
Additional Ingredients- Wasabi, to taste
- 1-2 sheets of roasted seaweed (gim, for kimbap)
- 8 fresh eggs
- 2 Tbsp sugar (approx. 20g)
- 0.5 Tbsp salt (approx. 5g)
- 1 Tbsp mirin (sweet cooking wine)
- 4 Tbsp prepared katsuobushi broth (approx. 60ml)
Freshly Cooked Pot Rice (Steamed rice from a rice cooker can be used as a substitute)- 100g rice (approx. 1/2 cup)
- 120ml water (approx. 1/2 cup + 2 Tbsp)
Tangy and Sweet Sushi Vinegar- 15ml rice vinegar (1 Tbsp)
- 10g sugar (1.5 tsp)
- 5g salt (1 tsp)
Additional Ingredients- Wasabi, to taste
- 1-2 sheets of roasted seaweed (gim, for kimbap)
- 15ml rice vinegar (1 Tbsp)
- 10g sugar (1.5 tsp)
- 5g salt (1 tsp)
Additional Ingredients- Wasabi, to taste
- 1-2 sheets of roasted seaweed (gim, for kimbap)
Cooking Instructions
Step 1
Let’s start by making a flavorful katsuobushi broth. First, place 2L of water and 4-5 pieces of kombu in a pot and begin heating it over low heat.
Step 2
As soon as the water begins to boil, immediately remove the kombu. Boiling kombu for too long can result in a bitter taste.
Step 3
Turn off the heat, then add 1 handful of bonito flakes to the pot. Cover with a lid and let it steep for about 5 minutes to extract the umami flavor.
Step 4
Place a fine-mesh sieve over a deep bowl, and line the sieve with a layer of paper towels. Carefully pour the steeped broth through the sieve to strain out only the clear liquid.
Step 5
This katsuobushi broth will be used in the egg mixture. Let it cool down slightly, just enough so it’s not hot enough to cook the eggs. If it’s too hot, the eggs will scramble.
Step 6
Now, let’s prepare the egg mixture for a delicious tamagoyaki! Crack 8 eggs into a bowl. Add 2 Tbsp sugar, 0.5 Tbsp salt, and 1 Tbsp mirin.
Step 7
Using chopsticks or a whisk, gently stir the mixture until the egg whites and yolks are well combined. Be careful not to over-whisk, as this can create too much foam.
Step 8
For a smoother texture, strain the egg mixture through a sieve to remove any chalazae (the stringy bits). It’s best to strain it at least once. Straining it 2-3 times will yield an even silkier result.
Step 9
Prepare the pan for cooking the tamagoyaki. Soak a paper towel in cooking oil and lightly coat the entire surface of the pan. This prevents the egg from sticking.
Step 10
This step is optional but recommended: heat the pan until it’s quite hot, then carefully flambé it (flame-throwing). This can further strengthen the non-stick coating and help prevent the egg from sticking. (Do this safely with caution!)
Step 11
Heat the pan over medium to medium-high heat until preheated, then reduce the heat to low. Pour a thin layer of the egg mixture into the pan and begin to cook slowly. The key is not to pour all the egg mixture at once, but to add it in thin layers.
Step 12
The secret to good tamagoyaki is its color. Instead of browning it deeply, aim to cook it gently while keeping it light in color and soft. This ensures a beautiful appearance when placed on the sushi.
Step 13
Once the tamagoyaki is cooked, while it’s still hot, wrap it tightly in plastic wrap or a sushi mat (makisu) and shape it. The residual heat will continue to cook it slightly, helping it set firmly for easier slicing.
Step 14
Once the tamagoyaki has cooled completely, slice it into your desired thickness. About 1 cm thickness is ideal for placing on top of sushi.
Step 15
Now, let’s make the tangy and sweet sushi vinegar. In a small bowl, combine 15ml rice vinegar (1 Tbsp), 10g sugar (1.5 tsp), and 5g salt (1 tsp). Stir until the sugar and salt are completely dissolved.
Step 16
Prepare 100g of rice (about 1/2 cup). Rinse the rice 3-4 times until the water runs clear, removing excess starch. This ensures fluffy rice.
Step 17
Place the rinsed rice and 120ml of water (about a 1:1.2 rice-to-water ratio) into a pot. Cover with a lid, bring to a boil over high heat for 5 minutes. Once it starts to boil over, reduce heat to medium and simmer for 15 minutes. Turn off the heat and let it steam for at least 5 minutes. (If using a rice cooker, simply use the standard white rice setting.)
Step 18
While the freshly cooked rice is still hot, add the prepared sushi vinegar. Use a rice paddle to gently mix the vinegar into the rice, being careful not to mash the grains. This creates the base for your sushi rice.
Step 19
Lightly dampen your hands with water. Take a portion of the seasoned sushi rice and gently shape it into an oval form using your index and middle fingers. Don’t press too hard, or the rice will become dense.
Step 20
Place a small amount of wasabi on top of the sushi rice, according to your preference. I added a bit too much last time, and it was quite potent!
Step 21
Carefully place the sliced tamagoyaki on top of the wasabi, arranging it nicely.
Step 22
Cut the kimbap seaweed sheets into long strips and wrap them around the sushi as a band, to your liking. You can also wrap the whole piece if you prefer. Your delicious egg sushi is now complete!
