|4 each||large eggs|
|4 tablespoons||dashi; (fish seaweed stock)|
|1 tablespoon||sugar; or more to taste|
|1 teaspoon||Mirin; (sweet rice wine)|
|1/2 teaspoon||soy sauce|
|1||Tamago yaki. Yield: 1 roll or sheet.|
|2||Beat four large eggs, dashi , sugar, mirin, soy sauce, and salt to taste. Strain. In a well-oiled tamago pan (cool small rectangle pan), pour in about a quarter of the mixture and spread as if making a crepe. As the mixture cooks, and as it bubbles and sets, roll it and move to the back of the pan. Re-oil the pan and add more mixture, being sure to get some under the roll. Again, as it cooks, roll the roll to the front of the pan, then move to the back. Repeat until all the mixture is cooked.|
|3||Remove the roll from the pan and roll as if for a sushi roll and squeeze out excess liquid. It can be rolled into a round or rectangular shape, then is sliced when cooled.|
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