This fluffy Kyoto-style dashi tamago is absolutely divine! The savory dashi broth spreads through every bite, creating such an elegant and refined flavor. You'll love it!
Ingredients
2 servings- Eggs4
- ★Water120 ml
- ★Dashi stock powder1 tsp
- ★Cornstarch1 tsp
- ★Light soy sauce1/4–1/2 tsp
- ★Mirin1/2 tsp
- ★Salta pinch
Directions
20 min- 1
In a bowl, combine 120 ml water, 1 tsp dashi stock powder, and 1 tsp cornstarch, mixing well. Crack 4 eggs into the bowl and gently mix without breaking the egg whites. Add 1/4–1/2 tsp light soy sauce, 1/2 tsp mirin, and a pinch of salt, then adjust the seasoning to your taste.
- 2
Whisk the egg mixture with a whisk until smooth for a fluffier result.
- 3
Add the light soy sauce gradually while tasting, adjusting the saltiness to your preference.
- 4
Heat an egg roll pan (tamagoyaki pan) over medium heat with a small amount of oil, then reduce to low heat.
- 5
Pour the egg mixture in several batches, rolling as you cook. Since cornstarch settles, stir the egg mixture well before each pour.
- 6
Don't worry if the rolls aren't perfect at first—they become easier to roll as you progress.
- 7
If rolling becomes difficult, use a spatula or wooden scoop as an aid.
- 8
Cook the egg mixture slowly over low heat, then sear the top and sides thoroughly until done.
Tips
["The dashi stock powder contains salt, which varies by brand. Adjust the light soy sauce to suit your preferred saltiness.","Cornstarch is key to trapping the dashi broth inside and creating a juicy texture. Since the mixture doesn't burn easily, cooking slowly over low heat will give you a beautiful result.","Adding mirin enhances the flavor and creates a more delicious final dish."]
Nutrition
Per serving- Calories180 kcal
- Protein12 g
- Fat12 g
- Carbs5 g
- Sodium0.8 g
This fluffy Kyoto-style dashi tamago is absolutely divine! The savory dashi broth spreads through every bite, creating such an elegant and refined flavor. You'll love it!
Ingredients
2 servings- Eggs4
- ★Water120 ml
- ★Dashi stock powder1 tsp
- ★Cornstarch1 tsp
- ★Light soy sauce1/4–1/2 tsp
- ★Mirin1/2 tsp
- ★Salta pinch
Directions
20 min- 1
In a bowl, combine 120 ml water, 1 tsp dashi stock powder, and 1 tsp cornstarch, mixing well. Crack 4 eggs into the bowl and gently mix without breaking the egg whites. Add 1/4–1/2 tsp light soy sauce, 1/2 tsp mirin, and a pinch of salt, then adjust the seasoning to your taste.
- 2
Whisk the egg mixture with a whisk until smooth for a fluffier result.
- 3
Add the light soy sauce gradually while tasting, adjusting the saltiness to your preference.
- 4
Heat an egg roll pan (tamagoyaki pan) over medium heat with a small amount of oil, then reduce to low heat.
- 5
Pour the egg mixture in several batches, rolling as you cook. Since cornstarch settles, stir the egg mixture well before each pour.
- 6
Don't worry if the rolls aren't perfect at first—they become easier to roll as you progress.
- 7
If rolling becomes difficult, use a spatula or wooden scoop as an aid.
- 8
Cook the egg mixture slowly over low heat, then sear the top and sides thoroughly until done.
Nutrition
Per serving- Calories180 kcal
- Protein12 g
- Fat12 g
- Carbs5 g
- Sodium0.8 g
Tips
["The dashi stock powder contains salt, which varies by brand. Adjust the light soy sauce to suit your preferred saltiness.","Cornstarch is key to trapping the dashi broth inside and creating a juicy texture. Since the mixture doesn't burn easily, cooking slowly over low heat will give you a beautiful result.","Adding mirin enhances the flavor and creates a more delicious final dish."]