Fluffy Dashimaki Eggs with Meringue

Fluffy Dashimaki Eggs with Meringue

Here's the secret to fluffy tamagoyaki! Beat the egg whites to make a meringue!

Ingredients: 2 servings

4 tablespoons
Dashi Stock (Powdered)
1/2 teaspoon
1 tablespoon
Soy sauce
1 teaspoon
1 teaspoon


1. For how to make the basic version, please refer to my recipe here (Recipe ID: 1786130).
2. Separate the eggs into yolks and whites.
3. Add the other ingredients into the bowl with the egg yolks.
4. Whisk the egg whites to make the meringue. Beat until it is pale and thick.
5. Combine the egg yolks and whites together and gently mix.
6. Now cook them normally.
7. It's hard to roll up the meringue but keep at it! Repeat the layers!
8. Once all the egg mixture has been used, it should be pretty big.
9. This is the color it should be at the end.
10. Take it out and form it into the right shape using a paper towel.
11. Cut it, serve it up on a plate and it's ready! It's fluffy!

Story Behind this Recipe

I just thought this up off the top of my head!