Ingredients
4 Eggs
4 tbsp Water
1/2 tsp Dashi (powdered)
1 tbsp Sugar
1 tsp Soy sauce
1 tsp Sake
Method
Sources
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RecipeNLG
dataset
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RecipeNLG
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Master ratios behind all cooking — doughs, stocks, sauces, custards
Premium dried kelp — foundation of Japanese dashi and umami
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tea bag-style dashi — steep in hot water for instant Japanese stock
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Master ratios behind all cooking — doughs, stocks, sauces, custards
Premium dried kelp — foundation of Japanese dashi and umami
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tea bag-style dashi — steep in hot water for instant Japanese stock
Pasta roller and cutter for fresh pasta, laminated doughs
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Add all the ingredients together! Mix it well! The rest of the steps are your standard tamagoyaki! Oil the pan. Pour in a ladle plus of the egg mixture. Fold it in half towards you. The first one doesn't have to be pretty! Just be sure to properly fold it. Move it to the back of the pan, pour more oil, and then pour in the egg mixture. Fold it up again towards you and then move it to the back. Then flip. It's pretty big when it's rolled! Brown the sides! Neaten the shape with a paper towel. Cut it! Transfer to a plate. Top it with some grated daikon radish and it's done! For the unrolled version, check out Check out "A Chef Taught Me This! Fluffy! Egg Meringue Dashimaki" Check out "A Chef's Golden Ratio Recipe! Datemaki with Spam." Also check out "Direct From a Chef! The Golden Ratio for Mentsuyu Egg Dashimaki"