ドリンク（スポーツドリンク）｜エプロンさんのレシピ書き起こし
apron Time required : 2minutes
#Japanese food
#Egg dish
#Appetizers
#Side dishes
#Appearance
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Suitable for lunch
だし巻き卵｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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- 505.0万人
- Number of View
- 17.4億回
- Number of Videos
- 2,415本
Ingredients
- Egg (L size) : 2 pieces
- （A）水 : 50cc
- （A）白だし : 大さじ1
- （A）塩 : ひとつまみ
- （A）砂糖 : ひとつまみ
- 油 : 小さじ1と1/2
- 大葉 : お好みで
- 大根おろし : お好みで
- しょうゆ : 少々
Time required
20minutes
Procedure
-
1)
Make egg juice
01:25
Break the egg into a bowl and loosen it to about 80 to 90%.
Add (A) and mix gently. -
2)
Bake
02:44
Heat the omelet on low medium heat and add oil to warm it.
Pour in the egg liquid, and when it hardens to a half-boiled state, roll it toward you with a spatula.
Bring the rolled egg to the edge, pour the egg liquid again, and pour it under the rolled omelet.
When the egg is soft-boiled, roll it in front.
Bake in the same way until the egg liquid is exhausted. -
3)
Shape
09:01
Spread the wrap on the cutting board, put 2 on it, and wrap it in the wrap to shape it.
-
4)
盛り付ける
09:13
3をラップから取り出し、6等分に切り分ける。
皿に盛り、大葉を添え、大根おろしをのせ、しょうゆをかける。
Point
・ Pour the egg liquid under the first rolled omelet to make it easier to roll.
-By using a spatula, you can wind it neatly.
・ The amount of salt may be adjusted as desired.
・ If you run out of oil during baking, add it.
・ Wrap it in plastic wrap after baking to create a beautiful shape.
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