TAMAGOYAKI (WITH DASHI)
This is the best looking and tasting original tamagoyaki recipe I've come across. It's from the sazan kitchen studio and I found it on YouTube here: http://www.youtube.com/watch?v=Z52CNYOWZRU I basically duplicated the recipe with a few changes to share with all my fellow Food.com users, but you can watch the video yourself if you like.
Provided by NoviceCooky
Categories Breakfast
Time 15m
Yield 1-2 rolls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Crack eggs into an appropriately sized bowl.
- Add the light shoyu, salt, and mirin to the eggs.
- Beat the ingredients together, then add dashi.
- Mix the dashi in lightly. It is important you don't mix too much, or the dashi will lose its flavor.*.
- Soak a paper towel in oil and wipe a frying pan with it, then put your frying pan over medium heat. If you have a rectangular or square pan, use that for best results.
- When the frying pan is hot, pour a thin layer of egg over it. Use your hashi or flipper to pop the bubbles.
- If using hashi, you need to flip or "roll" the egg towards you while gently guiding it with your hashi. Beginners may want to use a flipper, in which case you only need to roll the egg either toward you or away from you. Try not to rip the egg, but just keep rolling if you do.
- Now the rolled egg is on one side of the pan. You can choose to take it off of the heat now, or you can wipe the pan with oil again and add more egg. If so, remember to lift the cooked egg up to let the raw egg under it. Repeat until you have used all of the egg.
- After all of the egg had been used, move it (or them) to a cutting board. You can use a paper towel to shape the tamagoyaki while it is still hot, if you so choose.
- With the long side of the tamagoyaki parallel to yourself, slice evenly, though not too thin. There you have classic tamagoyaki!
- *If you are worried about appearance, this is the point where you would strain the egg through a sieve.
Nutrition Facts : Calories 110.9, Fat 7.1, SaturatedFat 2.3, Cholesterol 279, Sodium 733.9, Carbohydrate 1, Sugar 0.4, Protein 9.5
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Lorelei F
[email protected]I'm so glad I found this recipe. I've been looking for a good tamagoyaki recipe for a long time, and this one is definitely the best.
Kevin Willis
[email protected]This tamagoyaki is a great way to impress your friends and family. It's a delicious and visually appealing dish that is sure to wow everyone.
Apsan kc
[email protected]I'm always looking for new and exciting ways to cook eggs, and this recipe definitely fits the bill. The dashi adds a really unique flavor that I've never tasted before.
Joy Sheikh
[email protected]This recipe is a great way to get kids to eat their eggs. My kids love tamagoyaki, and they always ask for seconds.
minhajkhan haj
[email protected]I love that this recipe uses dashi. Dashi is such a versatile ingredient, and it really adds a lot of flavor to this dish.
Young Boy
[email protected]This tamagoyaki is a great addition to any bento box. It's also a great snack or appetizer.
Rana Ahamed
[email protected]I made this tamagoyaki for a party, and it was a huge hit! Everyone loved it.
Tommy Lee Sparta
[email protected]This recipe is a great way to use up leftover dashi. I always have some dashi on hand, so it's nice to have a recipe that I can use it in.
MDMofijul Islam
[email protected]I followed the recipe exactly, and the tamagoyaki turned out perfectly. I was really impressed with how easy it was to make.
kaushalya bandara
[email protected]This is the best tamagoyaki I've ever had! The dashi really makes it something special.
Ami Nau
[email protected]The tamagoyaki was delicious! I especially liked the crispy exterior and the fluffy interior.
Rue Smith
[email protected]This recipe is a keeper! I'll definitely be making this tamagoyaki again and again.
The Baron's Party Plays
[email protected]I'm not a huge fan of tamagoyaki, but this recipe changed my mind. The dashi gives it a really unique and delicious flavor.
Dynamic Gaming
[email protected]This was my first time making tamagoyaki, and it turned out great! The instructions were easy to follow, and the dashi added a really nice flavor.
KaelynNOTKatelyn
[email protected]I've made tamagoyaki many times before, but this recipe is definitely my favorite. The dashi makes all the difference.
Syed Taimoorali
[email protected]This tamagoyaki recipe with dashi is a game-changer! The dashi adds a subtle yet delicious umami flavor that takes this dish to the next level. The texture is also perfect, with a slightly crispy exterior and a soft, fluffy interior.