Like the dispute between the North and South sweet and salty parties in our tofu pudding, the taste of Japanese Yuzi Roast is also divided into two groups:
Click to play gif1.4m.
Yuzishao originated from kanto region usually adds sugar instead of broth, showing obvious sweetness and solid and rich taste;
The Yuzi Roast in Kansai will be added with broth to make it soft and juicy, and whether it is added with sugar or not will vary according to family habits. Later, the sweet jade roast is often made into sushi and dessert in sushi shops.
Yuzishao practice
Ingredients:
3 eggs, juice, soy sauce, miso and rice wine.
Juice: Boil a piece of kelp and a little Muyu flower in clear water for a few minutes, then take it out. The filtered soup is juice.
Practice:
1. Knock three eggs, and pour a tablespoon to get the juice.
2. Add half a spoonful of soy sauce, rice wine and miso (monosodium glutamate is also acceptable) and mix the seasoning with the egg mixture evenly.
3. Gently coat the bottom of the pot with oil-absorbing paper (test the temperature, and it will turn white when the egg drops).
4. Pour a spoonful of egg liquid and fry slowly, and poke the bulging place.
5. When the egg liquid is half cooked, roll up the egg skin layer by layer with your right hand and tip the pot with your left hand.
6. Push the rolled egg roll to the top and coat it with oil.
7. Pour half a spoonful of egg liquid and gently lift the egg roll to let the egg liquid flow in.
8. Continue to cooperate with your left and right hands while flipping the pot and rolling it, and repeat it twice.