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Tamagoyaki (Japanese Rolled Omelette) 玉子焼き
  • 3 large eggs (50 g each w/o shell)
  • 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
  • 1 ½ sheet nori (seaweed) (optional; for omelette with nori in it)
  • Seasonings:
  • 3 Tbsp dashi (Japanese soup stock; click to learn more) (Use Kombu Dashi for vegetarian)
  • 2 tsp sugar
  • 1 tsp soy sauce (Use GF soy sauce for gluten-free)
  • 1 tsp mirin
  • 2 pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • Garnish:
  • 1 inch daikon radish (2.5 cm) (green part is sweeter than white part)
  • soy sauce (Use GF soy sauce for gluten-free)
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