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Miki Mama Channel

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Ingredients

ご飯 : 400g
（A）酢 : 大さじ3
（A）砂糖 : 小さじ2
（A）昆布だしの素 : 小さじ1/4
（A）塩 : ひとつまみ
egg : Three
砂糖 : 大さじ1と1/2
サラダ油 : 適量
海苔 : 1枚
煮椎茸 : 30g
桜でんぶ : 大さじ1
サーモン : 適量
きゅうり : 適量
にんじん : 適量
カニカマ : 適量

Time required

30minutes

Procedure

1) Prepare vinegared rice and ingredients 00:01
Put (A) in a bowl and mix.
Add to rice, mix well and let cool.
Cut carrots into 2 cm square rods and heat them in the microwave.
Cut the salmon and cucumber into sticks.
2) Make thick roasted eggs 00:31
Break the egg into a bowl, add sugar and dissolve.
Heat the omelet on medium heat and spread the cooking oil on the whole with kitchen paper.
Add 1/3 of the egg liquid, fold it in four and re-oil it.
Add half of the egg and fold it in three. Repeat the process.
3) Cut thick roasted egg 02:44
Cut the roasted omelet in half vertically.
4) Make Ehomaki 02:55
Put seaweed on the wrap and vinegared rice.
Spread it flat and leave a space of about 1.5 cm above.
Place the ingredients in the center and wrap it instead of wrapping it.
If you lose firmly, cut it in half and complete.

Point

・ When melting the eggs, mix them to cut the egg whites.
・ Tamagoyaki can be cooked beautifully by crushing the swelling part of the egg with chopsticks.
・ You can use any ingredients you like.
・ Commercially available sushi vinegar can be used instead.
・ When making more than one, adjust the amount of ingredients.