Ingredients :
- 2 eggs
- 1 Tbsp dashi (Japanese kobu dashi) or milk
- 2 pinches salt
- Aonori ( optional)
- 1 Tbsp cooking oil
Method :
- You should whisk eggs well. Make sure you break up the egg white!
- Heat the oil in your pan on medium. Pour 1/3 of eggs into the pan.
- Spread out the eggs and let it cook a few seconds...
- When it"s a little cooked, roll!
- Roll again!
- And roll again! Push the eggs to the back of the pan.
- Add another 1/3 of the eggs.
- Lift the cooked eggs up a little and let the new eggs drain a little underneath!
- Let cook for a few seconds then roll everything towards the from again.
- Roll again until all rolled up.
- Push the rolled eggs to the back of the pan again. Then add the last 1/3 of the eggs (add a little bit more oil if you think the eggs might stick to the pan)... Just like last time, you should roll i up again!
- Finally you"ll have your finished tamagoyaki!
- Cut and serve!
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