Egg 1 : dashi 0.4. Sweetness from mirin.
Ingredients
- Eggs3 eggs (size M)
- Dashi60ml
- Usukuchi soy8ml
- Mirin10ml
- Salt1g
Method
The mix
Cut through the eggs rather than whipping. Add dashi and seasoning. Strain.
Roll
Tamagoyaki pan, medium-low. Thin oil. Pour. Roll from the far side while still wet. Oil the empty face. Pour. Roll again.
Shape
When the rolling is done, shape in a makisu or paper for 1 minute.
Notes
For a sweeter Kantō roll, add 1 tbsp sugar.
Kansai dashimaki: more dashi, less sweet.