My egg universe has recently expanded. I have certainly used eggs as a vessel to eat a lot of things. Omelettes, in particular have been a way to eat both classic and more unusual flavours. However, when I eat my eggs scrambled, poached, fried, or boiled I tend to season them with some salt and pepper at the most. I never actually considered flavouring the eggs themselves with anything else, until I came across My Name is Yeh’s tamago recipe.
A few weeks ago I decided I really wanted to make sushi but didn’t have much substance to put inside, until I thought of egg. However, I knew that the egg used in sushi was not any old egg. It was sweet and it was called tamago. I instantly remembered My Name is Yeh’s recipe and went straight to the site to check it out. It turns out her tamago is seasoned with soya sauce, sugar and mirin and is pretty damn delicious, if a little finicky to make.
It is true, tamago is not the easiest thing to make if you’re concerned with making it pretty, but it’s pretty fool proof in terms of flavour. Isn’t that what matters the most anyway? You’ll see some photos above that hopefully help your tamago process. All you need is your flavoured eggs, a small pan (I used 9 inch) over medium heat and some patience. Basically, you pour enough egg to thinly cover the bottom of the pan and start rolling. Using a spatula you roll the egg and end up with a deliciously sweet, soft roll of egg (Don’t worry, I’ll include a lot more instruction in the recipe below).
So, not only is tamago a great addition to homemade sushi, it is perfect to top some rice with. In the past when I include egg in a rice dish, I mix up my eggs and drizzle them in, cooking them more like egg fried rice, but this is more substantial. The sweet, soft eggs give the whole dish some body. The garlic, ginger and green onions perfume the rice. The soya sauce, honey and vinegar steamed greens add a little punch of flavour. It’s a delicious, easy weeknight dinner just waiting to be made.
Tamago recipe from My Name is Yeh
I added a head of broccoli to this as well to make it a large meal for two people. If you can't find Gai Lan, feel free to substitute with another green or vegetable like bok choi, broccoli, or spinach.
Place a 9 inch pan over medium heat. You don't want the pan too hot because you don't want the eggs to brown, just cook slowly.
Lightly oil the pan to ensure the egg doesn't stick.
Whisk the eggs, soya sauce, sugar and mirin together in a small bowl.
Once the pan is heated up, pour enough egg mixture to cover the bottom of the pan (I poured about four times).
When the eggs are set but not completely cooked though (the moistness of the eggs will help the layers 'stick' together).
Using a spatula or chopsticks, roll the egg to one end of the pan. Add a bit more oil and another layer of egg, lifting the rolled egg so that egg gets under there too.
Once the second layer of egg is set but not completely cooked through, roll the egg roll to the other end of the pan, picking up the new layer of egg on the way.
Continue until you don't have any egg left.
Remove tamago from pan and slice width-wise in 1 inch pieces.
Eat right away or keep covered in fridge.
In a small bowl combine soya sauce, honey, rice vinegar, and garlic.
In a large pan over medium-high heat sauté your greens and allow them start to wilt down. Add sauce and let everything wilt completely.
Set aside (reserve sauce if you want to use it on rice)
In a large pan over medium-high heat, add oil.
Fry garlic, ginger and green onions until they start to brown but not burn.
Add rice and season with salt. Fry rice for a couple of minutes. Mix in greens.
Serve rice and greens with sliced tamago on top. You can heat up the tamago lightly if it had been stored in the fridge or leave it as is. Top the whole dish with reserved sliced green onions. Pour over reserved soya sauce, rice vinegar, and honey mixture if you like.
Tamago, rice and greens Recipe was last modified: October 22, 2014 by