Friday, 8 April 2011

dashimaki tamago (Japanese style rolled egg) recipe


  • Egg 3

  • Milk 3 table spoons

  • Seaweed dashi 1 tea spoon

  • Soya sauce 1 tea spoon

  • Sugar 1 and half table spoons


  1. Mix all the ingredients.

  2. Heat up a pan with some oil (about 1 table spoon depending on the size of the pan. Use more if neccesary) with medium fire. Spread the oil evenly as the pan becomes hot. Pour 1/3 of the mixed egg ingredients into the pan, spread it evenly.

  3. Once the egg is sort of settled fold the egg 2 times towards you. (Here, if you leave the egg for too long, the egg will be burnt. You can count 1 to 5 after you spread the egg evenly. Then fold it! )

  4. Pour some more oil again to the empty space of the pan and spread it evenly. Pour 1/3 of the egg to the empty space. Spread it evenly and make sure that the newly poured egg touches the cooked egg roll.

  5. Once the egg is settled (After 5 seconds!) , fold the egg 2 times away from you.

  6. Pour some oil again to the empty spot and spread it evenly. Pour the last 1/3 of the egg and spread it evenly. Once settled, fold it 2 times towards you.

  7. Slice it after let it cool down a bit.

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