Salad (bitter melon, ham and tuna salad) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
伊達巻き（はんぺんの伊達巻き）｜coris cookingさんのレシピ書き起こし
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Ingredients
- White paper : Approximately 90-100g
- 砂糖 : 大さじ3
- みりん : 大さじ2
- 蜂蜜 : 大さじ1
- 卵 : 4個
- だし汁 : 大さじ2
Time required
35minutes
Procedure
-
1)
make egg wash
00:31
Put white hanpen and sugar in a bowl and mix with a spatula.
Add mirin and honey and mix with a hand mixer on low speed.
Use a spatula to mix in the white hanpen that is stuck around the bowl.
Mix on medium-high speed with a hand mixer.
Add eggs and mix with a whisk.
Add the stock and mix.
Switch to a spatula and mix.
Strain through a colander. -
2)
bake
03:13
Grease a baking sheet with salad oil (not listed) and line with baking paper.
Mix 1 with a spatula and pour.
Bake in an oven preheated to 210-220 degrees for about 20 minutes.
Remove from the mold and peel off the sides of the baking paper. -
3)
roll
04:26
Place the grilled side of Step 2 on a roll and peel off the grilled paper.
Make a thin incision about 2 to 3 mm, about 2 cm wide.
Wrap it in from the front.
Secure the roll with a rubber band and let it cool for about 2 to 3 hours. -
4)
仕上げる
05:19
巻きすを取って切って完成。
Point
・Datemaki recipe using hanpen instead of minced fish.
・Use white sugar.
・M size eggs are used.
・If you don't use honey, you can substitute mirin.
・Preheat the oven to 210 degrees to 220 degrees.
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