This is my favorite tamago recipe! I think the sugar amount is just fine, and I use cooking wine instead of mirin and chicken stock instead of dashi. Thank goodness I don't still live alone--I was making this 3 times a week back then!
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I think this recipe is so-so. It needs more sugar, next time I will double it. I had to look up the proper way of making it in youtube. Thanks for sharing.
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The flavor of the tamago yaki is spot on! I tried it as is. I have dashi granules and made it into stock by doing this (looked it up in a cookbook I had!): 1 teaspoon of dashi granules dissolved into 2 cups cold water. I stored the rest to make more tamago yaki. I found I had to go to youtube to watch a video to get the technique down. The first time making it is a pain, but it really does become simpler with lots of practice! I find spraying the pan with Pam (and wiping it down with a napkin to sop up extra oil) helps in between creating layers prevents the egg from sticking to the pan. I use a spatula and chopsticks and mixed everything in a 4 cup measuring cup for easier pouring. Thanks so much for sharing!
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Wonderful! I cut the recipe in half because I have a small tamago pan, and it worked out perfectly. Both my husband and I enjoyed it.
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This was just the thing I was looking for. Thank you for reminding me of Japan again! :)
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Very good, very easy and clear instructions. I bit sweeter than I am used to in tamago, but still quite good. I also would use a bit less soy sauce next time, but overall quite good an reliable. Light & fluffy results.
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When my parents took a trip to Japan last month, I made them buy me a tamago pan just so I can make this recipe. However, in my eagerness, I added 4 tbsp of dashi stock granules instead of stock and my tamago tasted blindingly salty. I tried again, using 2 tbsp of dashi granules and 2 tbsp of sugar, and it was better. Now, having reread the recipe, I will try again using STOCK instead of granules, and I am sure next time it will be fantastic. Thank you for the recipe.
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This is good. However, after reviewing some recipes, I doubled the sugar and it was perfect!
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Wonderful! we scrambled our tamago for a change (scrambled tamago = scramago) to serve with some crispy tofu plain maki and yakisoba and very delicious it was too! Definately a keeper, I subbed a pinch of veg boullion for dashi without any problems.
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I bought a mini tamago pan and tried this out. I got kinda confused about the rolling of the egg part with the second layer.Was I supposed to unroll the first roll and reroll with the second layer??? Since my tamago pan was small, with the amount of egg, I had to do a few batches. My tamago yaki did not look as beautiful as the posted picture, but it sure tasted great!! I'm gonna keep trying this till it looks as good as it taste!!
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I couldn't believe how easy it is to do this. I know I am no expert but the tamago turned out better than I thought it would be, eg, like a swiss roll but it didn't. I didn't rate this with stars because we felt that due to my inexperience in making tamago, it wouldn't seem fair but you can be certain I'll make this again! Oh, I didn't have dashi stock and so used beef stock. And yes, a tamago pan is required. ;-) Aug 17, 2005. Edited. I've now made 4 Tamago Yakis and yes, I am getting better at it!! It's a 4 star recipe! I made Dashi stock which made a difference. I had to add an additional tsp of sugar as hubby insisted that it wasn't sweet enough. The guy I buy my eggs from at the market now likes me even more ;-P
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