Giveaway Japanese Egg Roll Recipe Easy Made Silky Texture

Raw materials to be prepared (for egg roll 1 piece medium)

To achieve authentic Japanese standard flavors, the ingredients should be prepared as follows:

• Chicken egg: 3 eggs. Recommended number 0 for the amount that fits the pan.

• Fish stock (Dashi): 1 tablespoon. Heart of fragrance. If no water is used instead.

• Sugar: 1-2 teaspoons, adjusted according to your favorite sweetness level

• Shoyu: 1 teaspoon. Light color choyu recommended. To keep the eggs stable, beautiful golden yellow, not dark.

• Mirin: 1 teaspoon Keeps the egg meat shiny and tender.

Salt: A little. About a fingertip.

• Vegetable oil: for smearing pan

{Important equipment that should have}

1.Roll Egg Making Pan: The square shape will help to get the most beautiful shape. If using a round pan, the egg tip will be rounded and harder to shape.

2.Oil Brush: Or Thick Sheet Tissue for Oil Plating Wiping Pan

3.Chopsticks or willows: For use of rolling and cradling eggs

Bamboo Mat (Makisu): A secret device for using egg bending to be beautiful, gripping back done.

{Step-by-step Japanese sweet egg making procedure}

1. Prepare the ingredients and whisk the eggs.

Hammered the egg into a bowl followed by dashi, sugar, shoyu, mirin and salt. Important technique: Use chopsticks to beat the egg in a way that cuts the yolk and egg whites together gently. Try not to create bubbles, because we need a smooth egg texture, not a Thai omelette.

Tip: If you want the meat to be smooth, filter the mixture through the eye strainer once before you start frying.

2. Start pouring the first layer of eggs

Set the pan with a relatively mild center light. Use an oil brush to apply the entire bottom and fringe of the pan. Pour the egg down to about 1 / 4 of the total. Tilt the pan to give the egg a coating all over the surface. If you see the bubbles, use the fork to crack immediately.

3. Roll technique

Wait until the egg starts to set, but the top is still juicy (about 80% ripe). Start gently rolling the egg from the bottom, then push the rolled egg to the far side again.

4. Create a thick soft layer of eggs.

Oil the empty space and pour the next layer of eggs over and over until the eggs are exhausted. It is important to lift the first roll of eggs a little bit, so that the new eggs flow under the original egg. The eggs will stick together as one piece of meat, not split when sliced.

5. Exactly arranged

When finished, place the still-hot eggs on a bamboo mat. Wrap and roll them modestly tightly. Leave for 2-3 minutes to make the eggs set according to the shape of the mat. Then cut them into 1-inch pieces.

{The most popular solution that sweet egg makers need to find}

• Problems: Eggs burn or are too dark brown.

• Solution: caused by too strong a fire or high heat collector pan, lower the fire, or lift the pan out of the stove for a while before pouring the next layer of eggs. Good tamagoyaki should always be smooth yellow.

• Problems: Roll and then crack eggs. Not clump.

• Solution: Do not wait for the egg to be cooked until completely dry before rolling. The juiciness of 80% cooked eggs will act as a glue that joins each layer together.

# Japanese egg roll # Recipes from eggs