Whisk together 330 g eggs, 15 g usukuchi soy sauce, 2 g salt, 60 g dashi stock, 30 g mirin, and 20 g sugar.
Heat 10 g vegetable oil in a square tamagoyaki pan over medium-low heat.
Pour a thin layer of the egg mixture into the hot pan.
Sesli anlatım, porsiyon ayarı ve daha fazlası
