Basic Dashi Tamagoyaki - With Instructions for Rolling
Basic Dashi Tamagoyaki - With Instructions for Rolling

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, basic dashi tamagoyaki - with instructions for rolling. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Basic Dashi Tamagoyaki - With Instructions for Rolling is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Basic Dashi Tamagoyaki - With Instructions for Rolling is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have basic dashi tamagoyaki - with instructions for rolling using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Basic Dashi Tamagoyaki - With Instructions for Rolling:
  1. Take Egg Mixture
  2. Take Egg
  3. Make ready Dashi stock
  4. Make ready Sugar
  5. Take Mirin
  6. Get each Usukuchi soy sauce
  7. Take Accompaniments:
  8. Take to preference Shiso leaf, grated daikon radish
Instructions to make Basic Dashi Tamagoyaki - With Instructions for Rolling:
  1. Break the eggs into a bowl and mix with the egg mixture ingredients.
  2. Heat a frying pan and add oil, wiping extra oil with paper towels. Add 1/3 of the egg mixture to the pan.
  3. Pop any bubbles in the egg so that it cooks properly.
  4. Roll the far end of the egg towards you twice. Reapply oil to the uncovered part of the pan and remove extra with a paper towel.
  5. Push the rolled egg to the far end of the pen. Reapply oil to the front again removing any extra.
  6. Lift the rolled egg, pour the rest of the egg mixture in the pan then place the cooked egg back down. Cook as previous.
  7. Once cooked, roll the egg up towards you. Flip the rolled egg a few times to make sure it's fully cooked.
  8. Once done cut into smaller servings and plate. Serve with grated daikon or shiso leaf and it's ready to eat!

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