I bought the sweet beancurd from Aeon mall @ RM7.90 for 6 pieces, but for the Tamago, a kind of sweetened Japanese egg rolls, I decided to make it myself as I often find the store made too sweet.
My grill pan is my best companion now. Cook all these with just 1 pan (and rice cooker for the sushi rice), washing is minimal and save me so much time!
Simple Jappy lunch, for the 3 of us.
While I was preparing the tea, E decided to surprise me with his food art. Lol, what a cute old man!
Making of the Tamago sushi is easy...
Preparation: 10 minutes
Cooking time: 15 minutes
Serving for: approximate 10-12 Tamago sushi
Ingredients:
Tamago
• 4 eggs
• 1 teaspoon mirin (Japanese vinegar)
• 1 teaspoon soyu (sushi sauce)
• 1 teaspoon sugar (can add more up to 1 tablespoon)
Sushi Rice
• 1 cup Pearl rice (short grain rice)
• 2 cups water
• 1 tablespoon mirin
The Making:
1. Wash the rice and cook as usual (1 cup rice to 2 cups water). Once done, let the rice rest for about 10 min in the pot then scope out to let cold down.
2. While the rice is cooking, beat the eggs lightly. Add the rest of the ingredients, beat lightly to mix well.
3. Using a square pan (I used my grill pan), pour the egg mixture, slowly fold inward using a spatula until it forms a roll.
4. Let it cook for about a minute, move the egg roll to a clean cutting board and cut into equal slices of about 1" thick each.
5. Mix the mirin into the rice, mix well using a spatula then shape them into rolls of equal size using your palms.
Serve the egg rolls on sushi rolled rice (wrap with some cut seaweed sheet if you have any, I forgot to buy them!) or with sliced cucumbers, prepare some Japanese soya sauce for dipping. That's it, you are done!
Itadakimasu!
Need more idea for sushi? Refer to my previous post here. The kiddos love any kind of sushi as long as they are mommy made.
Psss... This is also ideal to be packed for their school lunch box ;-)
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