File:Luftiger Dashimaki Zubereitung auf der IFA Berlin 2012 PD 5.JPG

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Deutsch: Luftiger Dashimaki; Zubereitung; Schritte: 1. Ei in Eiweiß und Eigelb trennen und das Eiweiß zu Baisermasse schlagen. 2. Das Eigelb zur Baisermasse geben, mit Salz und Pfeffer abschmecken und unterheben. 3. Auf der Teppan-Platte die Masse luftig braten (nur von einer Seite). Sobald sie leicht angebraten ist einrollen. 4. In gleich große Stücke schneiden und anrichten. Nori-Tsukadi (eingemachte Algen) beifügen. Servieren. Vorführung auf der Internationalen Funkausstellung in Berlin 2012
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Author Bin im Garten

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current15:49, 7 September 2012Thumbnail for version as of 15:49, 7 September 20123,600 × 2,400 (5.53 MB)Bin im Garten (talk | contribs)

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