卵焼き｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

Peel the shrimp and devein them.
Put the shrimp and salt in a bowl and rub it in, then rinse well with water.
Cut to size.
Peel the skin of the yam and grate it.
Place the shrimp, Yamatoimo and (A) in a blender.
Rub with a mortar for about 10 minutes.

Put eggs in a bowl and mix well.
Add (B) and mix well.
After mixing, strain through a sieve.
Divide the egg mixture into the mortar from step 1 and mix.
Finally, mix with a rubber spatula to prevent foaming.

Put salad oil in a rolling pan.
Add about half of the egg mixture, cover with aluminum foil, and steam for about 10 minutes.
Take it out once.
Place the tamagoyaki you took out earlier on top of the remaining egg mixture.
Cover with aluminum foil and steam for 10 minutes.

焼けたら取り出し、端を切り落とす。
適当な大きさに切り、お皿に盛り付けて完成。