Dashimaki egg
Even without a tamagoyaki pan, you can make a fluffy and beautiful dashi tamagoyaki using a frying pan and a bamboo mat.
*Be careful not to burn the egg mixture, and remove the frying pan from the heat if it gets too hot.
Break the eggs into a bowl and loosen them, add the seasonings of the mixture * and mix by cutting them.
Soak the salad oil into a paper towel, then apply the oil thinly into the frying pan and set it to a fire. (This will prevent burning and egg mixture from sticking.)
Pour 1/4 of the egg mixture and spread it all over. Push the swelling area with chopsticks to crush the air bubbles.
Once the whole thing is firmer, push it towards the other side by wrapping both ends inside. Add salad oil to the frying pan again and pour 1/3 of the residue. Lift the egg mixture under the egg fried to the top with chopsticks and pour it in, then roll it up once it has hardened.
The remaining egg mixture is also wrapped up.
Once the heat is turned off, remove it on top of the wrap and surge it.
Cut it into bite-sized pieces, place it on a plate, and serve with grated radish and it's ready.
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- Whole eggs
- 4 pieces
-
- Bonito dashi ※
- 4 tbsp
-
- Light soy sauce ※
- 1 tsp
-
- sugar ※
- 2 tsp
-
- Salad oil
- Appropriate amount
-
- Grated radish
- Appropriate amount
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