Tamago Recipe Help!?

Question

I want to make tamago like they have on sushi. How much mirin should i add per egg to make this? thank you!

Answer 1

4 eggs

3 tbsps dashi soup stock

2 tbsps salt

PREPARATION:

Beat eggs in a bowl. Add dashi soup and salt in the egg and mix well. Heat a frying pan on medium heat.

Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.

Answer 2

Ingredients -

4 large egg

4 tablespoons dashi stock

1 tablespoon sugar

1 teaspoon mirin

1/2 teaspoon soy sauce

salt

Directions

1 - Beat the eggs VERY well, being sure to get them as smooth as possible.

2 - Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.

3 - As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.

4 - Add more oil to the pan and some more of the mixture, making sure to get some under the roll.

5 - As it cooks, roll the old roll back to the front of the pan, then again to the back.

6 - Repeat until you are out of mixture.

7 - Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.

8 - You can roll it into either a round or rectangular shape and slice it when it has cooled.

9 - Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.

Answer 3

2 ‘large’ eggs

1 tsp. soy sauce

1/2 tsp. sugar

1/2 tsp. mirin

pinch salt