Thank you for this easy recipe! I just finished a roll. I'm alarmed at the nutrition label next to the recipe. I guess I have to share this.
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!
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.
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!
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.
This was just the thing I was looking for. Thank you for reminding me of Japan again! :)
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.
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.
This is good. However, after reviewing some recipes, I doubled the sugar and it was perfect!
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.