Tamago Maki—When there’s Nothing to Eat

By Sandy Hu
The latest from Inside Special Fork

Don’t you hate those days when you have nothing set aside to cook for dinner, yet don’t want to take the time to run out for takeout?

I always have eggs in the fridge, so when this happens to me, I’m likely to make an omelet seasoned with soy sauce, roll it around a sheet of nori, and call it dinner, along with hot cooked rice and a salad of whatever greens I can scrounge from my vegetable bin.

A cautionary note: today’s simple recipe has the potential of becoming a “Pinterest Nailed It!” moment because, although easy to make, there’s a bit involving rolling the omelet in the pan that takes a little dexterity.

Still, this recipe calls for only five ingredients and if you keep nori, Japanese seaweed sheets, on hand, it’s one of those no-brainer dishes to make when you’re at a loss for dinner.

If you don’t have nori, why not plan to keep some on hand? You can put the whole package into a zip-top bag and freeze indefinitely. In Friday’s Special Fork Week in Review newsletter, I’ll give you some other easy recipes to use up that nori.

This dish is something mom used to make. I didn’t have a recipe and the dish didn’t have a name, so I’m calling in Tamago Maki (“tamago” is egg and “maki” is to roll).

Tamago Maki
4 large eggs, preferably organic
1 ½ teaspoons naturally brewed soy sauce
¾ teaspoon sugar
1 teaspoon vegetable oil
1 sheet nori

In a medium bowl, combine eggs, soy sauce and sugar; beat with a fork until thoroughly mixed. In a 10-inch nonstick skillet, heat oil on medium-low heat. To test when skillet is ready, add a drop of the egg mixture to the pan. The egg should start firming up.

When pan is heated, add the egg mixture. When the egg mixture begins to firm up around the edges, use a spatula or egg turner to gently push the firmed-up edges towards the center of the skillet just enough so you can tilt the pan to allow the part that’s still liquid on top to run into the bottom of the skillet to cook. Continue to do this around the edges, allowing the liquid mixture from the top to come in contact with the pan.

When the omelet is firm on the bottom but still moist on top, (this should take no more than a couple of minutes) lay the nori on the omelet. Using two forks or a spatula and fork, roll the omelet over the nori, starting at one end of the pan and rolling to the other side, to form a log. Position the roll, seam side down, and continue to cook about half a minute.

Remove egg roll to a cutting board and cool. Slice on the diagonal with a thin, sharp knife. Serve with rice.

Makes 2 servings.

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