Tamagoyaki (or Tamago Sushi )

How A Simple Egg Can Tell A Story

Tamagoyaki Sushi Tamagoyaki, which literally means ‘grilled egg,’ (and is also called “dashimaki”) is essentially a Japanese rolled omelette made by folding over the egg many times as it cooks, forming a series of thin layers. It is made by combining eggs, rice vinegar, usually sugar, soy sauce, and even sake is used in some recipes.

While it is often served as nigiri sushi it can be found at most Japanese restaurants that serve sushi. Slightly sweet, with an impressively different texture due to the multiple layers, tamagoyaki is not just an unusual item in the sushi continuum, but a testament to the quality of a restaurant.

Tamago is not necessarily the most popular item on the menu, however it has been traditionally significant in showing off the sushi chef’s (itamae) skills. While modern tamago is usually just sliced up eggs layered on top of each other, traditionally tamago was a test of one’s skills, as it was made from one single layer, folded upon itself many times, and a broken or messy tamagoyaki was considered the mark of a poorly trained or inexperienced chef.

Times Change, Even For Tamago

The art and presentation of a perfect tamagoyaki was a proud and honorable accomplishment, and some Japanese would even order tamagoyaki sushi prior to starting their meal to asses the sushi chef’s skills. Tamagoyaki not made well was considered an indication of a chef’s lack of skill. Who knows what their sushi must be like then?

While this is rarely the case now, the art of making tamago from one single omelette is still considered an achievement, but the simplest way is now the most common. If you are interested in trying it yourself at home, we have a tamagoyaki recipe in the recipes section, as it makes a great breakfast, side, or treat any time of the day.

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