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卵焼き（切り干し大根卵焼き）｜koh kentetsu kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

egg : 1 piece
切り干し大根(乾燥) : 10g
青ねぎの小口切り : 1本
ロースハム : 1枚
(A)醬油 : 小さじ1
(Aごま油 : 小さじ1
ごま油 : 大さじ1～2

Time required

15minutes

Procedure

1) make preparations 01:51
Wash the kiriboshi daikon radish lightly with water.
Place the kiriboshi daikon radish in a container filled with water (not listed) and set aside.
Roughly chop the ham.
2) mix ingredients 02:33
Squeeze the water from the kiriboshi daikon with your hands and put it in a bowl.
Add (A) and mix gently.
Crack in the eggs.
Add the ham and chopped green onions from step 1 and mix.
3) bake 04:43
Add sesame oil to a frying pan and heat over high heat.
Add 2 and spread it thinly over the entire frying pan.
Cook over medium heat for about 2 minutes, then flip the tamagoyaki.
Once the back side is browned, it's done.

Point

・If you want to make a lot, use 2 eggs.
・When squeezing the water, be careful not to squeeze it too tightly, as the flavor of the radish will escape.
・By adding a seasoning to the kiriboshi daikon, the deliciousness of the kiriboshi daikon is brought out.
- A smaller frying pan (about 20cm in diameter) will cook better.
- Eat with vinegar and soy sauce (soy sauce, vinegar, chili oil, appropriate amounts of each) as desired.