Tamagoyaki, fish and kelp broth from Japan
Tamagoyaki is a rolled Japanese omelette made of eggs, dashi and flavored with sugar and soysauce. The omelettes can be stored in the fridge for 2 days.
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Cooking tools:
- Tamagoyaki pan
- Baking pan
- Round skillet
- Wooden spatula
- Wooden chopsticks
- Whisk
- Mesh sieve
- Mixing bowl
- Brush
- Paper towel
- Measuring spoon
- Stove
- Chef's knife
- Cutting board
- Plate
- Fine-mesh sieve
- Spatula
Ingredients
- 4 eggs
- 2 tsp sugar
- 1 tsp usukuchi (light colored, Japanese soy sauce)
- 1/4 cup and 2 tbsp dashi (stock from katsuobushi and kelp)
- 1 tbsp vegetable oil
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