肉団子（シュウマイ風肉団子）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 30minutes
Dashimaki Tamago ｜ Naos Kitchen's recipe transcription
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Ingredients
- egg : Three
- (A) Dashi : 80cc (kelp and dried bonito)
- (A) Salt : a little
- (A) Soy sauce : 1/2 teaspoon
- Salad oil : Appropriate amount
Time required
15minutes
Procedure
-
1)
Melt the egg
00:45
Break the egg into a bowl and melt it well like cutting.
-
2)
Make egg juice
01:12
Add (A) and mix well.
Strain with a colander. -
3)
Bake
01:30
Apply oil to every corner of the pot.
Heat over medium heat, pour in a ladle of egg juice, and spread over the whole.
Before the egg is completely set, use chopsticks to cut off the corners and fold it from the back to the front.
Repeat until the egg is exhausted. -
4)
Shape
06:08
Immediately after baking, roll it up to shape it.
Point
・ Thaw the eggs well before adding the soup stock and seasonings.
・ By straining the egg liquid, it will be baked evenly and beautifully. This effort is the point.
・ If it gets burnt, reduce the heat or bake while removing it from the heat.
・ If you are not good at wrapping with chopsticks, use a spatula.
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