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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Official Gee Boy
[email protected]Overall, I really enjoyed this recipe. The tamagoyaki was delicious and it was a lot of fun to make.
Riyad Haque
[email protected]This recipe is a bit time-consuming, but it's worth it. The tamagoyaki is so delicious, and it's a real showstopper when you serve it to guests.
Razim Huzejrovic
[email protected]I'm not a big fan of tamagoyaki, but this recipe changed my mind. The dashi adds a really nice flavor, and the eggs are cooked perfectly.
belal Mahmoud
[email protected]This recipe is a great way to get kids to eat their eggs. My kids love the tamagoyaki, and they always ask for seconds.
Kb A Magar
[email protected]The tamagoyaki was a bit too salty for my taste. I think I'll reduce the amount of soy sauce next time.
Grady Howell
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that I can make it with ingredients that I usually have on hand.
PK Tiger
[email protected]I've made tamagoyaki many times before, but this recipe is by far the best. The dashi adds a wonderful flavor, and the eggs are cooked to perfection.
Mark Rathbone
[email protected]The tamagoyaki was delicious! I served it with some rice and vegetables, and it was a perfect meal.
April B Young
[email protected]It was my first time making tamagoyaki and it turned out great! I was so surprised at how easy it was to make. Definitely adding this to my regular recipes!
Md shimul Pk
[email protected]The tamagoyaki turned out a little dry. I think I might have overcooked it.
Shane Leifheit
[email protected]This recipe is a great way to use up leftover dashi. I always have some on hand, so it's nice to have a recipe that I can use it in.
Emmanuel Kiprono
[email protected]I love how versatile this recipe is. You can add different fillings, such as cheese, vegetables, or meat, to make it your own.
Naqeeb Ullah
[email protected]This is the best tamagoyaki I've ever had! The dashi really makes a difference.
Shanna Rampersad
[email protected]I've never made tamagoyaki before, but this recipe made it easy. The instructions were clear and concise, and the eggs turned out perfectly.
Md Suhan
[email protected]This tamagoyaki recipe is a keeper! The dashi adds a lovely depth of flavor to the eggs, and the finished product is beautifully fluffy and tender.