Ingredients
4 eggs
100 ml dashi
2 tbsp carrot
Directions
Step 1
Make up 100 ml of dashi broth in a jug then whisk it until dissolved
100 ml dashi
Step 2
Add 4 eggs to the Dashi broth then whisk again until combined . Use a sieve to strain the mixture then discard any lumpy bits
4 eggs
Step 3
Add two tbsp of very finely chopped carrot it carrot that was in a food processor so the pieces are really small . Now grease a tamagoyaki pan really well ( you can do this on a normal pan also but you just fold in the sides and roll ) pour some mixture to line the base of the pan then when it’s half cooked roll it up. Grease it again pour more mixture in and roll. Repeat until all the egg is gone and serve with your fav dipping sauce
2 tbsp carrot
