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飲食店独立学校 /こうせい校長

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Ingredients

egg : Three
(A)薄口醤油 : 3g
(A)塩 : 1g
(A)みりん : 5g
(A)かつおだし : 3g
(A)Water : 50g
wheat bran : 5g
油 : 適量

Time required

15minutes

Procedure

1) mix the eggs 02:28
Crack the eggs into a bowl and mix with a whisk until the yolks and whites are combined, taking care not to introduce any air.
2) make seasoning mix 05:00
Mix (A).
3) make egg wash 05:16
Mix 1 and 2 and filter through a colander.
Add the crushed wheat flour with a mixer and mix.
4) 焼く 10:06
Prepare a kitchen towel soaked in oil.
Add oil to a frying pan and heat it.
Add 1/4 to 1/3 of the egg mixture and bake over low to medium heat.
When the surface is a little loose, use centrifugal force to roll it toward you.
Apply oil with oil-soaked kitchen paper and slide the dashimaki egg to the back.
Add oil again and add egg mixture.
Lift up the dashimaki egg, pour the egg mixture under it, and use centrifugal force to roll it toward you, leaving the surface a little loose.
Bake again using the same procedure.
5) 盛り付け 13:54
4を切り、お皿に盛り付けて完成。

Point

・Egg yolks and egg whites have different protein components and harden differently, so mixing them well with a whipper to make them come together will improve the texture.
・By mixing (A) and then adding it to the beaten egg, the dashimaki tamago will be finished evenly.
・By adding gluten to the egg liquid, it is possible to confine the dashi in the dashimaki tamago.
・When mixing the gluten and the egg mixture, use a whipper to submerge the gluten in the egg mixture before mixing.
・It is good to use a processed square frying pan. I used a 15cm x 18cm frying pan this time.
・Examples of failures in step 4 include adding egg mixture little by little and baking, not knowing how to use your right and left hands, and using too much heat.
・It is a good idea to have a wet cloth near the frying pan so that you can lower the temperature if it gets too hot.
・When you roll the outermost part of the dashimaki egg in step 4, it will look better if you carefully shape it while baking.