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in terms of flavor and form. who was i to say what was good enough?
an unintentionally heavy hand in any direction—too much or too little dashi , or sake, or mirin, or sugar—would signal to the real experts out there that i didn't actually know what the hell i was talking about. i needed help, and i knew exactly whom to ask. a tamagoyaki master class with chef daisuke...
https://www.seriouseats.com/2019/08/how-to-make-tamagoyaki.html