Ingredients
3 eggs
1 tablespoon dashi(bonito base)
2 tablespoons sugar
a pinch of salt
grated daikon
Method
Sources
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RecipeNLG
dataset
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Gathered
web↗ link
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RecipeNLG
Gathered
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Premium dried kelp — foundation of Japanese dashi and umami
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tea bag-style dashi — steep in hot water for instant Japanese stock
Foundational Japanese technique reference in English
Japanese technique fundamentals from an Iron Chef
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium dried kelp — foundation of Japanese dashi and umami
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tea bag-style dashi — steep in hot water for instant Japanese stock
Foundational Japanese technique reference in English
Japanese technique fundamentals from an Iron Chef
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Break the eggs in a bowl and beat them well. Add dashi, sugar and salt to the beaten eggs, and mix well Heat the frying pan on medium heat, then add a little vegetable oil, ensuring the pan is well coated. Pour in one half of the egg mixture to the pan Spread the mixture over the pan and stir with chopsticks. When the mixture is half done, roll it toward the front of the pan, and grease the empty space in the pan Slide roll to the opposite side of the pan, and grease empty space again. Add a small portion of the egg mixture and spread it over the pan again. Repeat this process, making the roll bigger. When the egg roll is done, cut it into pieces.