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卵焼き（蒸し卵焼き）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

egg : Four
(A) salt : 1g
(A) Bonito broth : 4g
(A) Mirin : 20g
(A) light soy sauce : 5g
水 : 60g

Time required

20minutes

Procedure

1) make egg wash 02:21
Crack the eggs into a bowl and mix without foaming.
Add (A) and water in that order, and mix each time.
Strain the egg mixture through a sieve.
2) put in mold 06:23
Wet the inside of the mold with a mist spray and cover it with plastic wrap.
Pour in the egg mixture from Step 1 and use a rubber spatula to soften the egg mixture, then cover with aluminum foil.
3) steam 08:40
Add water to the frying pan and heat.
Cover with a mesh, and when it comes to a boil, reduce the heat to medium-low.
Lightly drop 2 to remove the air, put in a frying pan and steam for 15 minutes.
Turn off the heat and remove from the mold.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use eggs that have been brought to room temperature.
・In step 1, it is a good idea to put a whisk on the bottom of the bowl while mixing.
・Use a pound cake mold with a width of 9.5 cm, a depth of 22.5 cm, and a height of 6 cm. A heat-resistant container can be substituted.
・By spraying in step 2, the wrap can be steamed without floating. Edible alcohol can be substituted.
・You can submerge a cloth in the net in step 3 and use it instead.
・In step 3, keep the temperature around 95 degrees and steam. It is good to check the condition of the fire on the way.