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Print this Recipe    Tamagoyaki

4 eggs, well beaten
1 T mirin
1- 2 tsp sugar (I like mine sweet)
1/2 tsp soy sauce
4 T dashi
pinch salt
oil for pan
3 T grated daikon

One of the thing I found is you don't want to overcook the eggs
(maybe 30 seconds each time and should still be moist on top).
Forget the chopsticks - I can't do it. I use spatula. I roll
three times - and mine is also very messy, but tasty. Remove
completed tamago-yaki from pan and place on bamboo mat to firm the
shape and squeeze to release excess liquid. I refrigerate before
slicing - this makes it stick together better.

I bought the tamago-yaki pan not too long ago for about $30. I've
tried making tamagoyaki maybe 6-7 times so far.

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