Bacon & Eggs Sushi, #Improv Challenge

Kristen of Frugal Antics of a Harried Homemaker threw down the gauntlet to fellow food bloggers to create something scrumptious with bacon and eggs. Thank you, Kristen for this month’s Improv Challenge!

Japanese egg omelet, tamagoyaki, is one of the specialties of Auntie K aka the Ninja Baker. (And is often requested when visiting family.) Tamagoyaki is typically sweeter than American omelets. 

Tamagoyaki: Japanese Egg Omelet

At a sushi restaurant, my friend, Takako-san who is a master of Japanese cooking and baking always tastes the chef’s Japanese egg omelet first. Why? Tamagoyaki, according to Takako-san is the ultimate test of a sushi chef’s skill. Others have said they order the tamagoyaki first to ascertain the freshness of the omelet. If fresh, they feel confident about the sushi fish quality.

For this challenge, I cut out the Mirin (sweet Japanese cooking wine) in my tamagoyaki. Click here for the traditional recipe. As the required companion to the egg is bacon for this challenge, I thought to make the omelet a tad savory.  I increased the soy sauce and used sake made for drinking and not cooking.

As I lean towards a vegetarian diet, I chose non-GMO (genetically modified organism) soy bacon for Kristen’s Improv Challenge. I wrapped the yummy faux bacon around the sliced tamagoyaki, which I placed on top of sticky white Japanese rice. In other words, I created The Ninja Baker’s Bacon & Egg Sushi. 

The Ninja Baker's Bacon & Egg Sushi

The recipe follows. Scroll down and you’ll see more fun dishes spotlighting bacon and eggs.

Improv Bacon & Eggs Sushi

Tamagoyaki (Japanese Egg Omelet): In a large bowl vigorously whisk 4 large eggs, 2 teaspoons of soy sauce and 2 teaspoons of sake rice wine.

Spray a small (5” x 7”) rectangle pan with butter flavored cooking spray.

Heat the pan over medium-low heat. When warm pour a thin layer into the pan.
As the egg starts to set, with a spatula roll the mixture from bottom to top. Add another thin layer of the egg, soy, sake batter into the pan. This time gently roll from the top of the pan to the bottom. Keep repeating this process until your egg mixture has disappeared from the large bowl.

Wrap in a paper towel to remove excess oil. When cool, slice.

Notes: Thin layers in the pan work best. Clean any fragments of egg from the pan so you can keep one nice clean roll going. Spray additional cooking oil if you find the egg mixture sticking to the pan too much.

Non-GMO soy bacon wrap: Fry in a bit of oil for about 4 minutes. (2 minutes on each side.) Place on a paper towel. As soon as it’s cool enough to handle, cut in half.

On a small mound of rice, place a slice of Japanese egg omelet and wrap with a thin piece of soy bacon.

Wishing you time to enjoy the classics in literature, music, food and art; the tried and true source of solace and comfort in a sometimes-challenging world.