Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi
Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, foolproof usuyaki tamago (thin omelette) and kinshi tamago (shredded omelette) for chirashi sushi. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi is something that I’ve loved my entire life.

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's not hard to make but if it's your first time trying, you probably need to practice a bit as the thinness of the crepe is the key.

To get started with this recipe, we must first prepare a few ingredients. You can cook foolproof usuyaki tamago (thin omelette) and kinshi tamago (shredded omelette) for chirashi sushi using 11 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi:
  1. Prepare 3 medium Eggs
  2. Take 1 tbsp Mirin
  3. Get 1 tbsp Shiro-dashi
  4. Take 1 tsp Katakuriko
  5. Take 1 Vegetable oil
  6. Take If you don't have shiro-dashi:
  7. Get 3 medium Eggs
  8. Make ready 1 tbsp Mirin
  9. Prepare 1 tbsp Water
  10. Make ready 1 tsp Katakuriko
  11. Prepare 1 pinch 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:
  1. Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them.
  7. To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible
  8. Untangle gently with your hands as if you're fluffing them up.
  9. 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.
  10. Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully.
  11. 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.
  12. 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.
  13. 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.
  14. A recipe using usuyaki tamago: - - https://cookpad.com/us/recipes/169330-easy-heart-shaped-rice-omelette-made-in-a-rice-cooker
  15. Another recipe using usuyaki tamago: - - https://cookpad.com/us/recipes/188195-temari-sushi-for-girls-day-festival-and-parties
  16. A recipe using kinshi tamago: - - https://cookpad.com/us/recipes/188361-easy-square-shaped-chirashizushi-and-cup-sushi-for-girls-day
  17. This is another festive sushi recipe that uses kinshi tamago. - - https://cookpad.com/us/recipes/169350-starry-chirashi-sushi-cake-for-tanabata-festival
  18. Here's another recipe using kinshi tamago: - - https://cookpad.com/us/recipes/188079-himatsubushi-style-eel-rice-for-midsummers-day

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. 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.

So that is going to wrap this up for this special food foolproof usuyaki tamago (thin omelette) and kinshi tamago (shredded omelette) for chirashi sushi recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!