Submitted by anon. on Wed, 2009-01-14 07:23
I have the pan and the method for cooking tamagoyaki set to the point where it's more fun than chore. I'm just working on perfecting the recipe. My question is, does it have to be sweet? Every recipe I read has so much sugar in it. Sweet eggs kind of make me gag (I hate french toast), though I do tend to dip my slices in ketchup. I make tamagoyaki with dashi (or vegetable broth), mirin, soy sauce and salt (and sometimes onion or garlic powder). Is that still, technically, tamagoyaki? Is it the method or the recipe that's important?