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How To Make Tamagoyaki For Sushi

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Photo courtesy of Biggie*

“Tamagoyaki, the slightly sweet rolled Japanese omelette, is a standby protein item for bentos. It tastes great at room temperature, is fairly easy to make, and is cheap too” says maki of Just Bento. Tamagoyaki is usally made with a special pan, but maki shows you how to do it yourself with one egg and a frying pan.

1 egg tamagoyaki (Japanese omelette)

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This entry was posted on Thursday, June 12th, 2008 at 8:50 am by monica and is filed under Diet, Recipe, food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

One Response to “How To Make Tamagoyaki For Sushi”

  1. Melody Platz Says:
    June 12th, 2008 at 12:00 pm

    Thanks for this. I love these Japanese eggs, and now I can make them. Yay!

    The Happy Wanderer

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