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LOCATION: Recipes >> Asian >> Tamagoyaki 04

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Tamago

6 eggs
100 ml (2/5 cup) dashi
30-100ml sugar
2-3 tablespoons soya sauce
2-3 tablespoons sake (you can use mirin but then use little less sugar)
pinch of salt.
groundnut (peanut) oil for frying

Rectangular japanese tamago pan is the best but it can be done in
ordinary frying pan too. It requires some extra skill though.

First dilute sugar into warm dashi - let cool and add other
ingredients. Mix the eggs just lightly (do not beat) and add the
'sauce' mix again. Wipe the frying pan with oily kitchen paper or
cloth. Let the pan heat up moderately not too much. Gas cooker
has the best control. Pour thin layer of egg mixture into the pan
and let it set (do not fry, it should not turn brown underneath).
Fold the first layer twice - one third of the layer first. Move
the eggroll to the side of the pan. Wipe the pan again with oil.
Pour another layer into the pan. Raise the eggroll a bit to let
the mixture spread underneath. When the second layer is set fold
the eggroll inside. Continue untill the eggroll is big enough -
usually 4-5 layers. Let cool.

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