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Jul 9, 2012 10:32 PM

Where can I get the Tamago that's like Sponge cake... i.e. like the ones at Urasawa, I believe, without going to Urasawa I believe.

and if I'm not mistaken the ones at Sushi Zo are not sponge cake like, so that won't do.

And i just that I've never tried it at Shunji's, i wonder how the tamago is there.

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  1. I've never had it at Shunji, but I saw someone order it on one of my first visits, and I don't think it was the sponge cake style. has a review of the tamago at Mori from last March ( One of the pics shows two styles of tamago, one of which looks like the spongecake kind but is made with fish cake...

    1. Kiriko's is fairly close.

        1. re: J.L.

          which shibucho? really?

          he makes the sponge cake kind ??? dang, for some reason that doesn't seem to register. but i'm overdue on a visit there anyhow.

        2. Greatest thread title ever. Bonus points if someone wants to include a $$$$ cost for the tamago ;)

          1 Reply
          1. It's called castella. I bought some at Mitsuwa during one of their food festivals. Unfortunately, it wasn't nearly as good as what Hiro-san offers. Actually, I didn't think it was very good, period. And it wasn't cheap either, like $23 for one cake I think. And this was several years ago.

            12 Replies
            1. re: mrhooks

              We're talking about tamago that has the consistency of sponge cake, not sponge cake itself ;)

              1. re: ns1

                And I'm saying I don't think it's just tamago, no matter what the itamae at <insert sushi-ya of choice here> calls it. Others who have been to Urasawa have said the same thing before me, that the "tamago" is really castella. No offense to Hiro-san, because his "tamago" really is delicious, and that's what matters.

                If someone can provide definitive proof that it really is just tamago (say, they know how to make it, or they are a baking science expert and know for a fact that that sort of cell structure can be made from eggs alone, or they got a reliable ingredients list from Hiro-san), then cool, but I won't believe it otherwise.

                1. re: mrhooks

                  Unless I'm missing something...

                  Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup.

                  Tamago is made by combining eggs, rice vinegar, and sometimes sugar or soy sauce. Additionally, sake is used in some recipes.

                  HTF could they possibly be the same, or even similar, in taste?


                  After looking at the picture/description, I can see where you're coming from.

                  1. re: mrhooks

                    adding photo.

                    Described as...

                    "Urasawa has one of the more unconventional preparations of tamago around. Instead of an egg omelet, you receive something resembling a cake, sort of like a datemaki. It's a spongy, fluffy, moist contraption, with a sweet, yet eggy flavor. "

                    "Tamago / Egg Omelet - Tamago always signals the end of the sushi at Urasawa. Here, it's always made in-house, in a style that's completely different than what you'd see elsewhere. You'll find that the tamago is light, spongy, fluffy, and cake-like, with a flavor that's indeed eggy, but also quite sweet. In the photo above, we can see the makiyakinabe pan that the tamago is prepared in. "

                    1. re: ns1

                      Why can't you add more photos to old posts!?!?

                      1. re: ns1

                        yeah, ns1, that's the sponge cake looking tamago, that i was referencing. the i can only tell from the look of it, since i've never had the pleasure of devouring the real deal, sponge cake kind.

                      2. re: mrhooks

                        If you go to this blog and the run a word search for Usuyaki Tamago you can see a photo of what I "believe" kevin is looking for.

                        1. re: Servorg

                          Very interesting...

                          "One must-try here is the Usuyaki Tamago. Unlike Castella & Dashi Maki Tamago which propels toward dense and eggy, this traditional edomae-style egg is light-as-a-souffle cheesecake. The result of a tedious and time-consuming process of blending fishpaste with egg, then slow-cooking over a very low flame. Few chefs are making it now and I'm still on the hunt for more."

                          1. re: ns1

                            Hmm. The fish paste must be the flour substitute. I knew it couldn't have been just eggs, rice vinegar, and sugar. Anyway, I stand corrected.

                            1. re: ns1

                              OH, darn, i want that already.

                              Ok, besides the delicious, food porn pictures, anyone have any other leads on it.

                              I guess I'll have to wait to hit Urasawa when I collect all my chump change together.

                      3. re: mrhooks

                        Subtle but important difference between usuyaki tamago served at sushi-yas and Japanese kasutera (Castella) sponge cake...

                        The ingredients are different. There is no fish paste used in the making of kasutera. Every sushi chef has his own recipe for tamago.

                        If one lingers long enough at Shibucho (near closing time), you may get to see Shige-san prepare his usuyaki tamago - Cool stuff.

                        I believe the title of this thread gets the Oscar for "Best Stream-of-Consciousness Writing"...

                        1. re: J.L.

                          Sorry sue me... actually don't...

                          Sorry, guys, I believe it was late at night and the craving really hit. and yeah, probably stream of conciousness too.

                          my apologies again.