How to Make Tamagoyaki How to Make an Egg Grilled We would appreciate it if you could add subtitles for this video! Thank you for your support!
3 tbsp Dashi Stock
(3 tbsp water + a pinch of dashi stock powder)
1 mes tbsp Sugar
1 tsp Soy Sauce
2 pinches of Salt
20 g Mitsuba Parsley Leaves (0.7 oz)
Or substitute: spring onion, coriander, mentaiko (marinated roe of pollock) or aonori seaweed
Daikon Radish, Grated
1 Shiso Leaf
A splash of Soy Sauce
Olive Oil or your favorite vegetable oil
Tamagoyaki Pan (15 x 16.5 cm / 6 x 6.5 in)
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<Materials> (for two people)
Egg: 3 pieces
· Dashi: Large 3 (one with granulated soup stock dissolved in water)
· Sugar: large 1 and 1/3
· Soy sauce: small 1 (6 g)
· Salt: Two knobs
· Mitsubara: 20 g (blue onion, mentaiko, blue leaves are acceptable)
· Radish (grated): appropriate amount
1 large leaf
· Soy sauce: a little
Egg pottery (15 x 16.5 cm)
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