Hello everybody!
I wasn’t sure if asking for help fell within the scope of this subreddit, so it’s it normally prohibited, I ask for an exception.
I made tamagoyaki (for the first time) and I think I bought the wrong type of dashi stock.
Most of the recipes I found indicate 1x tablespoon to 1x egg. Well, I disregarded that cause the stuff I bought seemed kinda strong, so I reduced that by half.
The reason why I think I got the wrong dashi is, because the taste was overwhelming (too strong).
Could someone here tell me where I went wrong, and how I can better search for the right kind of dashi?
Thanks!
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Link to imgur photo of packaging for clarity.
“SHIMAYA DASHINO-MOTO”
https://imgur.com/a/YRvjxkh
4 comments
Just to be clear you’re adding 1 Tbsp of the mixed liquid and not a Tbsp of powder right?
1 tablespoon of dashi powder is a lot! Generally the ratio for reconstitution is 1/2 to 1 tsp (teaspoon) per cup of water. One tablespoon of powder is enough to make 3-6 cups of dashi. If you’re adding straight powder to your eggs it should just be a pinch, but like the other commenter said you should be reconstituting it in water, then adding a tablespoon of the liquid to your egg mixture.
I make tamago yaki without dashi…just soy sauce and sugar. No mirin either as my toddler doesn’t like the taste.
All you need for tamagoyaki is eggs. Everything else is optional.
If you like the taste of dashi, but can’t get this figured out, try hondashi. It’s easier to work with and there’s less waste.