Japanese Tamago Egg Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 24, 2014
Very tasty! I substituted chicken stock with a little fish sauce for the dashi, and served it on top of sushi rice patties with a strip of nori around each piece. This one is going into my recipe notebook.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Spring Hill, Florida, USA

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Reviewed: Jun. 19, 2014
Well I don't have dashi but I made the dish with everything but that and it turned out fabulous. It's super easy and delicious. Also I used a large round non stick pan it worked perfectly. No need to hunt down a tamago pan.
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Reviewed: Apr. 2, 2014
Smells amazing while you're cooking and it tastes even better. Although I substituted dashi stock and sweet wine with seasoned rice vinegar. Still worked out great although the color of my version is quite as yellow. Not sure if that is due to cooking it too hot or from my cast iron skillet.
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Reviewed: Dec. 12, 2013
Great alternative for my kids lunches! they loved it and now request them weekly!
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Cooking Level: Beginning

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 13, 2013
Good recipe. Had to substitute a milder fish sauce for the dashi stock, because I was out. oh no! but the recipe tasted good otherwise.
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Cooking Level: Beginning

Home Town: Garden Grove, California, USA
Living In: Santa Ana, California, USA

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Reviewed: Aug. 6, 2012
Good stuff. I personally feel that wrapping the slices with nori (seaweed used for onigiri) makes it taste better.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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