Good Standard Tamago (Japanese Egg Roll) on 4Mar2017


i did tamago a while ago (2 years back?) but somehow did not pursue it.

wife making chirashi don this evening & asked me to make some tamago on 4.3.2017. ^^

i had to go back to google to check the recipe again.

found this one amongst many.



i didn’t have the rectangular tamago pan, so make do with my non-stick pan.

i moderated the recipe-

  • 1 tsp flat sugar (not too sweet la)
  • 1 – 1.5 tsp tsuyu (can use light soy sauce also, tsuyu more flavourful)
  • 1 tsp mirin
  • 3 tbsp stock (i used chicken stock no dashi using konbu…i guess ikan bilis stick can also la)..

& that’s it….

whisked 3 eggs & whisked the blend then add together & whisked…..

the viscosity very important, egg mixture need to be thick enough to form a layer almost immediately on hot pan…


the rest is trial and error. but i got it about right the first time & didn’t have problems making a few more times subsequently….

need to –

  1. wipe pan with oil with kitchen towel (to spread out oil thin film)
  2. pour over hot pan so egg layer forms immediately, swish pan around to spread the egg
  3. lower fire & start rolling (very important use chopstick with thick end…korean type sharp ends cannot)
  4. repeat step one…my egg mixture lasted about 3.5 pours.


anyhow i got my tamago done. none too difficult la…


& pretty good standard..

i have to claim restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..


great taste, texture & looks too.

sitting nicely on my wife’s chirashi don…as i said, not too bad la…

c.h.e.f andy


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