Tamago Dashimaki from Japan

Egg

Ingredients (for 4 servings)

• 4 eggs
• 100 g of daikon (white radish) for the garnish
・ Soup broth 3 tbsp dashi
(how to make dashi recipe see Chawan Mushi)
Sugar 1 Teaspoon •
・Sejumput salt
• 1 tsp soy sauce
・Vegetable oil for greasing the Pan floor

The preparation of the

Before you make the dashi in advance. Boil 2 cups of water in a pot and 6 grams Katsuo-Bushi (bonito grated) set. Mixing you and 1-2 minutes over low heat simmer for let. The juice is filtered with a fine sieve.
Enter break the eggs into a bowl, discarding to the fiber around the yolk. Use the whisk whisk or chopsticks until well blended. Soup broth 3 El dashi in a separate bowl mix, then sugar, salt and soy sauce. Mix well. Gradually whisk in broth, always be stirring the broth. Beaten eggs are divided into 2 equal parts, to make two Dashimaki tamago.
Flat pan heat and come in a little vegetable oil and flatten until all basic pan Terolesi well. Make sure that the temperature of the Pan is already equipped with drops, eggs in a pan heat dough drops. Directly expanded and sizzling sound, this means that the temperature just right. Mix half of the beaten eggs into the pan.
Leave the egg in the bottom of a pan to distribute evenly and stir. If the egg begins to coagulate and look there are loopholes, lift the handle and the Pan so tilt the eggs in the Pan type. Hold the side of eggs, once Terpanaskan directly on the fire. Then wrinkles you the eggs with a spatula and cook until done. Tamago Dashimaki serve already together grated white radish.

           

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Ditulis oleh Unknown pada tanggal Thursday, August 25, 2016