


Japanese Omelette | だし巻き卵
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate | 中級
Ingredients
- 3 Eggs|卵
- 3~5 Tablespoons Dashi|だし汁
- 1.5~2 Teaspoons Light Soy Sauce|薄口醤油
- 1/4 Tablespoons Sugar|砂糖
- 1/4 Tablespoons Mirin|みりん
- Vegetable Oil|サラダ油
Instructions
- 【Egg Liquid |卵液の作り方】
- Using 2 bowls, mix the seasonings in bowl A, mix the eggs separately in bowl B. Combine bowl A + B and strain the liquid for a smooth liquid texture.|はじめに調味料を混ぜ合わせ、別のボウルで溶きほぐした卵を加えます。 合わせた卵液を一度ざるごしをするとなめらかな口当たりが良くなります。
- Important points when cooking the omelette |だし巻き卵の焼き方とコツ –
- - Cook over low ~ medium heat|火は強くしない(中火~弱火)
- - Pour the egg only when the pan is well heated, testing by dropping a drop of egg over the frypan|箸先で卵液を落としたとき“ジュ”っと音がしてから入れる
- - Start rolling the egg when it is still half done|半熟状態で巻きはじめること
- - Let the mixture spread evenly over the frying pan, lifting the omelette with a chopstick to let the mixture spread underneath before rolling|卵液を入れたら、箸を玉子焼きの下に入れて持ち上げ、下にもしっかり卵液を流し込む
- Ready in : 30 Minutes
- Course : Light Food | 軽食, Lunch|昼食
- Recipe Type :
- Ingredient : Egg | 卵
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