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Sake-Shochu-Manual.today Thick
omelet for sushi Home Books Recipes-p1 Recipes-p2 Health Benefits 4Wellbeing Glossary ReachUs Thick omelet for sushi (tamago atsuyaki)
Thick omelet called egg atsuyaki is a
popular ingredient in various styles of sushi. Here is how to make it. Materials 3 large eggs 2 tablespoon water 0.5 teaspoon dashino-kona (powder,
Hondashi) 1 tablespoon mirin 1 tablespoon sugar 1 teaspoon soy sauce 1 teaspoon vegetable oil Tool Rectangular frying pan designed to make thick egg roll. If not
available, 5 inch round frying pan is OK as used in the following
illustrations, although the product will not be as rectangular as desired. Cooking Put all the materials, except the vegetable oil, into a bowl. Whisk
thoroughly. Heat frying pan with vegetable oil at medium high heat. Transfer
one scoop of egg mix to the frying pan and spread thinly by changing the
slope of the frying pan. When the thin layer of egg mix is cooked, roll it to
one side of the frying pan, and put another scoop of the egg mix. When the
second layer is cooked, roll the cooked egg mix in the other direction, so
the first roll becomes inside. Transfer the third scoop of egg mix, and cook.
Continue the same step until all the egg mix is consumed. Stop heating and transfer the egg roll to a plate. When cooled cut
into slices of about 1/2 inch thick.
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