Roll for Sushi – Ep 06 – Tamagoyaki Nigiri

9 comments

1. Hi everyone, tamagoyaki is one of the most cost effective pieces that I like to serve as a ‘dessert.’ I used 3 eggs and it made 10 pieces. The rolls made it almost lie a deconstructed East Asian breakfast. Would recommend

2. Looks delicious!

3. Ive said this before but I love seeing your posts. Such a joy every time. Are you a trained sushi chef or just incredibly good at all of these different skills?

4. Love your videos, I hope you keep making them! Every piece of sushi looks fantasticly well made.

   Have a great day!

5. This is brilliant!

6. Pro tip: to better solidify the layers of tamago and bring them all together into one solid form, vs being separate use your bamboo mat, wrap the tamago in it’s final form then hold the mat in that shape with 3 rubber bands, one on each end and one in the middle. Let cool for 45 mins like this and you will be good to go👍

   https://youtu.be/wndngT4RQv0

   In Japan they also make wooden squares that perfectly fit inside traditional style tamago pans, that you use to condense the layers while cooking. This is an even better method, but for those of without this very specific size piece of wood the makisu works just fine.

7. I don’t think I’ve ever had tamago made well, or even correctly. The texture was strange to me, but I will absolutely try it again. Thank you!

8. Are these sushi charts available for download?

9. Nice! Is this based off of the roll for sandwich page?