2 Views· 16 December 2022
2-Ingredient Tamagoyaki Dashi-Maki Tamago だし巻き卵 (Japanese Rolled Omelette) | OCHIKERON
No-Fail white and fluffy Dashi flavored Tamagoyaki.
One of my viewers from Taiwan, a mom at my son's kindergarten, asked me the easiest way to make Tamagoyaki. She said she wants to make non-brown, easy yet fluffy Tamagoyaki. I thought everyone already knows this idea. I make this Tamagoyaki in busy morning. No-Fail!
I used Mizkan Shiro Dashi Sauce Professional Taste
ミツカン プロが使う味 白だし
https://amzn.to/3yni2nP
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Dashi-Maki Tamago
Difficulty: Very Easy
Time: 15min
Number of servings: 2-3 (6 pieces)
Ingredients:
3 eggs
2 tsp. Mizkan Shiro Dashi Sauce Professional Taste https://amzn.to/3yni2nP
3 tbsp. water
Directions:
1. Beat eggs in a bowl, add the Dashi product and water, and mix well. Strain through a sieve if you can for nice and smooth texture.
2. Heat cooking oil in a Tamagoyaki Nabe (rectangular omelette pan), pour a thin layer of egg mixture in the pan and spread over the surface. Cook until half done, roll up the egg, and move it to one end. Pour in another thin layer of egg mixture and let it flow under the rolled egg also. Cook until half done and again roll up the egg. Repeat this until all the mixture is gone.
3. Wrap the rolled egg while hot in a bamboo sushi roll mat (or plastic wrap) to even out the shape. Allow it to cool and cut it into bite-size pieces.
↓レシピ(日本語)
https://cooklabo.blogspot.com/....2022/06/Tamagoyaki.h
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