Dashi maki tamago
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Uploader Comments (burnsy11)
All Comments (19)
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Dude film urself eating it, thats the best part
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One curious question: Is it good with soy sauce? I wanted to try this tomorrow.
Many thanks :-)
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nice. good to see one of the smaller places at work. this is the first time i've seen the larger style made. i'll try it. great with daikon oroshi and soy sauce on top.
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@Markjansen123 its a fish based stock.
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it depends what kind of dashi when i do dashi i make dashi kombu i put that in that in my dashi maki tamago! or in other words tamagoyaki it comes out great!
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oh, wait, no i'm sorry, i was thinking of dashi kombu-
dashi (as said in the beginning) is a fish based broth....it's sold in granule in asian stores.
(well, as far as i've seen, it's called "dashi bonito" which is shavings of dried tuna, as i heard.
2 years ago 2
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nope, it's a kelp broth
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dashi is a soup base mixs...i believe...sorta like a campell chick stock soup mixs..same idea.
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I can't seem to catch it in the beginnning. What is dashi?
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i agree with you, it's not accurate
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the technique here isn't particularly accurate. Recipe discrepancies aside, the actual rolling of the egg isn't clean, or done with proper technique.
That being said, it looks way easier than the traditional way you make tamago. Probably easier for the home cook.
jsireci 5 years ago
The recipe does change depending on where you are in Japan. In the Kanto area, the roll is sweet, and has mirin or sugar added I guess. Here in Osaka dashimaki tamago is usually not sweet if that is what you are talking about. This is how I have had this dish at many places here in Osaka, so maybe it is a regional thing.
burnsy11 5 years ago
When I have been at this yakitori-ya for special occasions (new year/christmas/birthdays), obachan does roll it more times and it is rounder (ar at least smaller, and a definite roll) but if you go there on just a normal day, then this is what you will get. Same at many places I have been to.
burnsy11 5 years ago