The Golden Ratio for Dashimaki Rolled Omelet

It doesn't matter how many times I tried, I made this!
If you make it a bunch of times, you get used to how to make it. Recipe by Silvy1978
The Golden Ratio for Dashimaki Rolled Omelet
It doesn't matter how many times I tried, I made this!
If you make it a bunch of times, you get used to how to make it. Recipe by Silvy1978
Steps
- 1
Add all the ingredients together! Mix it well!
- 2
The rest of the steps are your standard tamagoyaki! Oil the pan.
- 3
Pour in a ladle plus of the egg mixture.
- 4
Fold it in half towards you. The first one doesn't have to be pretty! Just be sure to properly fold it.
- 5
Move it to the back of the pan, pour more oil, and then pour in the egg mixture.
- 6
Fold it up again towards you and then move it to the back. Then flip.
- 7
It's pretty big when it's rolled! Brown the sides!
- 8
Neaten the shape with a paper towel.
- 9
Cut it!
- 10
Transfer to a plate.
- 11
Top it with some grated daikon radish and it's done!
- 12
- 13
Check out "A Chef Taught Me This! Fluffy! Egg Meringue Dashimaki"
- 14
Check out "A Chef's Golden Ratio Recipe! Datemaki with Spam."
https://cookpad.wasmer.app/us/recipes/146735-dashimaki-rolled-omelet-with-spam
- 15
Also check out "Direct From a Chef! The Golden Ratio for Mentsuyu Egg Dashimaki"
https://cookpad.wasmer.app/us/recipes/146741-the-golden-ratio-for-mentsuyu-egg-dashimaki
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