Tamago Nigiri Recipe - Great British Chefs

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Tamago nigiri by Hideki Hiwatashi CS068-21-GBC-Academy-Sushi-Level_960x540_2250.jpg (3)

Starter
medium
Makes 10
60 minutes

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While sushi is often associated with fish, Hideki Hiwatashi's tamago nigiri recipe shows that vegetarians can also enjoy the process of making perfectly-formed nigiri. Tamagoyaki is a traditional Japanese omelette, made by creating multiple thin layers of egg – a traditional tamagoyaki pan will make this process easier, but you can use a small frying pan instead, if preferred. This recipe makes more sushi rice than is needed, but you can use any excess to make Hideki's futomaki or sabazushi.

First published in 2018 discover more:

Egg Recipes

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Ingredients

Metric

Imperial

Tamagoyaki

3 medium eggs, weighing approx. 150g
30g of water
20g of mirin
4g of usukuchi soy sauce, (light soy sauce)
1 dash of oil

Sushi rice (makes approx. 500g)

250g of sushi rice
300ml of water
1 small piece of kombu, approx. 3x3cm

Sushi vinegar (for 500g cooked rice)

30ml of rice vinegar
8g of salt
18g of sugar
1 small piece of kombu, approx. 3x3cm

To serve

1/2 nori sheet, cut into 10 1x10cm strips
sushi ginger
wasabi paste

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Equipment

Tamagoyaki pan

Method

1To make the sushi rice, place the rice in a bowl and cover with water. Stir the rice using your fingers until the water turns a milky white colour. Drain in a colander and return the rice to the bowl. Repeat this washing and draining process four or five times, until the water is clear

250g of sushi rice

2At this point, place the rice in the bowl, cover with water and leave to soak for 20 minutes3Drain the rice and add to a pan with the 300ml of water and small piece of kombu. Place a lid on the pan and cook over a high heat for 5 minutes, then reduce the heat and cook for another 20 minutes

1 small piece of kombu, approx. 3x3cm
300ml of water

4While the rice is cooking, make the sushi vinegar by placing all the ingredients in a small pan and heating until the sugar and salt have dissolved. Keep the vinegar warm

1 small piece of kombu, approx. 3x3cm
30ml of rice vinegar
8g of salt
18g of sugar

5When the rice is cooked, place it in a mixing bowl. While it and the sushi vinegar are still hot, add the sushi vinegar to the rice, cutting into the rice using the side of the paddle to avoid breaking too many grains6When the vinegar is incorporated, transfer the rice to a plate or tray, top with a damp sheet of kitchen paper and set aside to cool7To make the tamagoyaki, crack the eggs into a bowl and add the water, mirin, and soy sauce, whisking to combine

4g of usukuchi soy sauce, (light soy sauce)
3 medium eggs, weighing approx. 150g
30g of water
20g of mirin

8Add a dash of oil to the pan and place over a medium-high heat. Once hot, Add a few spoonfuls of the egg mixture, tipping the pan to create an even layer

1 dash of oil

9Once the layer is firm (but not completely set) carefully roll up the layer of egg using chopsticks and a flipping motion, until the omelette is fully rolled up. Spoon in more egg mixture, and once again allow to set before rolling the egg to create another layer10Repeat until you have four layers in total. It is important to leave the egg layers a little undercooked before rolling so that all the layers stick together11Transfer the omelette to a bamboo mat and form the mat around the omelette to create a nice neat shape. Allow to cool12When ready to serve, remove the tamago from the mat and cut into even slices13Moisten your hands and take a small ball of sushi rice, approximately 15g in weight14Place the ball on a slice of the omelette15Use your fingers to shape the rice into the same size as the slice of omelette. Repeat to make more nigiri16Fasten the omelette in place using a small strip of nori and serve with sushi ginger and wasabi paste

wasabi paste
1/2 nori sheet, cut into 10 1x10cm strips
sushi ginger

First published in 2018 DISCOVER MORE:

Egg Recipes

Hideki Hiwatashi

With over fifteen years of rigorous Japanese culinary training behind him, Hideki Hiwatashi is well versed in the art of kaiseki cuisine.