🍳 Easy Sushi Egg / Tamagoyaki

Eggs, soy sauce, sugar and vinegar are enough to make a simple sweet Japanese-style sushi egg (tamagoyaki). 

You don't need mirin or sake.

🍳 Easy Sushi Egg / Tamagoyaki

Ingredients: 

3 eggs

1 tbsp sugar

1 tsp soy sauce

1 tsp vinegar

1 tbsp water

A little oil for the pan

Method:

1. Crack the eggs into a bowl and gently whisk. Try not to make too many bubbles.

2. Add sugar, soy sauce, vinegar and water. Mix well.

3. Heat a non-stick frying pan over low to medium-low heat. Lightly oil it.

4. Pour in a thin layer of egg mixture.

5. When the bottom is set but the top is still slightly wet, gently roll the egg into a log from one side to the other.

6. Push the roll to one side of the pan. Add another thin layer of egg, lifting the existing roll slightly so the new egg goes underneath it.

7. Once set, roll the existing egg over the new layer.

8. Repeat until all the mixture is used.

9. Let it cool for a few minutes, then slice.

If you're putting it inside sushi rolls: I'd make it a little sweeter. Use 1½ tbsp sugar instead of 1 tbsp.

💡 No need for vinegar if you don't want it.

Traditional tamagoyaki doesn't require vinegar, and too much can make the egg taste slightly sharp. If you have salt, you can add just a tiny pinch instead.

If you tell me whether you're making sushi rolls, nigiri, or just the egg to eat with rice, I can give you the easiest version for that.