Thick Egg Yakitori
Ingredients:
[ Main ingredient ]: Eggs (at least 4~5).
[ Seasoning ]: milk, salt, mirin (can also be replaced by rice wine with red tang, or sweet sake, or not), Japanese Shiba Fish Soy Sauce (can also be replaced by Steamed Fish Soy Sauce).
( Note: You can also use water or shibuya broth instead of milk, the amount of water has a lot to do with the thickness of the egg yakisoba).
Methods:
1. Beat the eggs in the same direction with a whisk or chopsticks (note: beating in the same direction avoids too much air from entering.
2. Mix the milk, salt, mirin (or substitute), soy sauce and sieve through a strainer (note: sieve is to make the egg mixture more uniform and fine, so that the finished egg yakisoba taste more dense, at least 3 times);
3. Use a square egg yakisoba pan (can also be used as a saucepan), a small drop of oil to dip in the oil with a piece of kitchen paper, and then evenly spread a thin layer of oil over the surface of the pan;
4. p>4. Heat the pan over moderate heat, and when the pan is hot, pour in the appropriate amount of egg mixture, shake gently to evenly distribute the egg mixture on the pan surface, fry until half-cooked, the surface bearing the degree of slightly solidified, use chopsticks to roll from the outside to the inside, rolled up after the egg gently pushed to the outside;
5. Empty the surface of the pan and then wipe a layer of thin oil, pour in the egg, and then gently move the fried egg up to the surface of the pan to make the egg fully covered with the egg, and then when half-cooked, rolled up, repeated in the same way as above. When it is half-cooked, roll it up in the same way as above, and repeat the same steps until the egg mixture is used up or the desired thickness can be achieved;
6. When finished, place the thick egg yaki on the bamboo curtain to wrap and gently press it to set the shape, and then slice it into slices after it has cooled down.