Please ignore my sad attempt at cutting the salmon fillets Japanese style, I’m still working on it! I made Tonjiru, purple rice, and my first attempt at tamagoyaki. I feel like the color of the tamagoyaki is so dull? I used 3 eggs, 1 tsp of dashi powder, soy sauce, sugar, and 1 tbsp of mirin. Any advice will be appreciated!
by OkStructure1915
13 Comments
For me it looks fantastic
How beautiful it all is! I think everything looks so appetizing, and your tamagoyaki layers are so thin and delicate. Question (because I’m still learning): I’ve seen the purple rice in Korean cooking; is it also a Japanese dish?
The tamagoyaki looks delicious and so does the sekihan!
Looks amazing, I want it!
Could be too much mirin. For 3 eggs, I’d use about a teaspoon. I’d also use less dashi powder, less than 1/4 tsp.
It can also be the quality of eggs. Fresher eggs have a brighter yolk to them that gets pale with time.
This is like food porn! I could eat this everyday of my life!
I like them quite dry like that!
これはプロフェッショナルのお仕事
pretty
This looks so good!
[This link ](https://photographylife.com/what-is-saturation-and-how-to-get-optimal-saturation)might help improving the appearance of your tamagoyaki in photographs.
It looks pretty good to me, though.
If the taste is as good as the meal look beautiful, then it must be super yummy!
Beautiful.