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卵かけごはん（焦がし卵かけごはん）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

egg : 10 pieces
(A) Mirin flavoring : 3g
(A) sugar : 1g
(A) salt : 1g
(A) Bonito broth : 2g
サラダ油 : 適量
ごはん : 適量

Time required

20minutes

Procedure

1) Freeze the eggs and then peel the shells 00:25
Place the eggs in the pack in the freezer for a day and freeze.
Once frozen, remove the shell and thaw under running water.
2) Mix egg yolk and seasoning 02:41
Once 1 is thawed, separate only the yolks into another bowl.
Beat the egg yolk with a whisk until it becomes a paste, then add (A) and mix well.
3) put in egg pan 05:13
Coat the tamagoyaki pan lightly with salad oil using kitchen paper.
Pour in 2, slap several times on a towel-lined table, and smooth the surface with a rubber spatula.
4) Bake then freeze 05:53
3を強火にかけ、卵が膨らんで香ばしい香りがしてきたら火を止め、粗熱を取る。
ラップをかけ、卵焼き器ごと冷凍庫で1日寝かせる。
5) finish 06:58
Take out 4 and cut off 4 sides.
Cut into desired sizes and place on top of warm rice to complete.

Point

・If mirin is used as a substitute for mirin-style seasoning, heat to evaporate the alcohol.
If you freeze eggs and leave them at room temperature, if salmonella is attached to the shell, it will transfer to the egg, so peel the shell immediately.
・The required time does not include the freezing time.
・Remaining egg whites can be used for other recipes such as sweets.
・In the video, I used a small egg maker with a size of 9 cm x 14 cm.