Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi. Kinshi Tamago (錦糸卵) is a shredded garnish made from paper-thin, cooked eggs. Use it for Chirashi Sushi and Temari sushi. We often use it to wrap Temari Sushi.
It requires a bit of technique to make, but I've outlined everything you need to know to make the perfect Usuyaki Tamago in this recipe and. Usuyaki Tamago is a paper thin omelete used in Japanese quisine for wraps and Julienne style called Kinshi Tamago for Chirashi sushi. Kinshi Tamago is shredded egg crepe that used for Bento, Donburi, Hiyahsi-Chuka (cold ramen noodles) and some sushi, like Chirashi Sushi, Oshizushi, etc… They have fluffy and light texture, and colored dishes brightly.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, foolproof usuyaki tamago (thin omelette) and kinshi tamago (shredded omelette) for chirashi sushi. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Kinshi Tamago (錦糸卵) is a shredded garnish made from paper-thin, cooked eggs. Use it for Chirashi Sushi and Temari sushi. We often use it to wrap Temari Sushi.
Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have foolproof usuyaki tamago (thin omelette) and kinshi tamago (shredded omelette) for chirashi sushi using 11 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi:
- {Get 3 medium of Eggs.
- {Take 1 tbsp of Mirin.
- {Take 1 tbsp of Shiro-dashi.
- {Get 1 tsp of Katakuriko.
- {Make ready 1 of Vegetable oil.
- {Prepare of If you don't have shiro-dashi:.
- {Take 3 medium of Eggs.
- {Get 1 tbsp of Mirin.
- {Get 1 tbsp of Water.
- {Take 1 tsp of Katakuriko.
- {Take 1 pinch of Salt.
Usuyaki Tamago and Kinshi Tamago is the same way to make. PERFECT Usuyaki Tamago (薄焼き卵) Thin Japanese Omelette). How a Master Sushi Chef Creates the Perfect Japanese Omelette: Tamago — Omakase. This wrapping shape is called chakin; sushi in this shape is called chakin zushi.
Steps to make Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi:
- Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps..
- Add the egg, and beat well until well-combined. Strain through a fine meshed sieve. It will be even better if you strain it through a cheesecloth..
- Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop. Heat oil in frying pan over medium heat. When the pan is hot, wipe excess oil in the pan with a paper towel..
- Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat. Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out..
- Cook over very low heat as if you're drying out the egg. When the top is dry, peel the omelette off the pan using a skewer..
- Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them..
- To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible.
- Untangle gently with your hands as if you're fluffing them up..
- Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies. A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water..
- Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully..
- Situation to avoid No. 1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps..
- Situation to avoid No. 2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps..
- Situation to avoid No. 3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps..
- A recipe using usuyaki tamago: https://cookpad.com/us/recipes/169330-easy-heart-shaped-rice-omelette-made-in-a-rice-cooker.
- Another recipe using usuyaki tamago: https://cookpad.com/us/recipes/188195-temari-sushi-for-girls-day-festival-and-parties.
- A recipe using kinshi tamago: https://cookpad.com/us/recipes/188361-easy-square-shaped-chirashizushi-and-cup-sushi-for-girls-day.
- This is another festive sushi recipe that uses kinshi tamago. https://cookpad.com/us/recipes/169350-starry-chirashi-sushi-cake-for-tanabata-festival.
- Here's another recipe using kinshi tamago: https://cookpad.com/us/recipes/188079-himatsubushi-style-eel-rice-for-midsummers-day.
For this and other wrapping methods, the more stable version of usuyaki tamago with some cornstarch in the egg mixture is recommended. Tamago is the Japanese name for a sweet egg omelet. This omelet can be used in maki and on nigiri sushi. The only problem is that the tamago is so good that once you try some Instead, this is how my mom used to always make it, so it might be a little different than what you find in sushi restaurants. Kinshi Tamago (錦糸玉子) is a shredded garnish made from paper-thin, cooked eggs.
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