Salad (Chikuwa and zucchini with wasabi sesame mayonnaise) | Recipe transcription by Tenu Kitchen
Tenu Kitchen Time required : 5minutes
#Japanese food
#pottery
#Egg dish
#Complimented rice
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伊達巻き｜料理人 設楽の料理道場さんのレシピ書き起こし
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Ingredients
- 卵 : 2個
- はんぺん : 50g
- (A) sugar : 大さじ1
- (A) Mirin : 小さじ1
- (A) salt : a little
- (A) Soy sauce : 2-3 drops
Time required
30minutes
Procedure
-
1)
make the dough
01:11
Strain the hanpen.
Crack the eggs into a bowl and beat.
Add the strained hanpen.
Add (A) and mix. -
2)
bake
03:59
Apply oil to a frying pan and heat it over a very low heat.
Add 1 and spread it all over.
Cover with aluminum foil and bake for 6 minutes.
When the dough stops sticking to your fingers, flip it over.
Cover with aluminum foil and bake for 2 minutes.
Thread a bamboo skewer into it, and if it doesn't stick to the dough, take it out on a roll. -
3)
roll
07:13
Roll the 2 rolls by pulling them from the front to the back.
Put 2 in front of the rolling paper again and roll tightly.
Secure the ends with rubber bands and let cool. -
4)
仕上げる
08:33
3を1cm幅に切る。
お皿に盛って完成。
Point
・Indicate the amount for two people.
・You can use a mixer to strain the hanpen.
・Cane sugar or granulated sugar can be substituted for sugar.
・Mix the hanpen and egg together to make bubbles.
・Be careful not to burn when covering with aluminum foil.
・Use the side where the bamboo is curled on the inside, and the side where the string is protruding is at the back when winding.
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