Tamago-yaki (Japanese omelette)?

Ingredients: 6 eggs

Seasoning: 2 and 1/2 tbsp sugar, 1/4 tsp cooking wine, 1 tsp salt, 1 tsp thinly-salted soy sauce

How to make it:?

I. First, beat the eggs with a whisk, add the seasoning and mix well. Beat carefully, do not beat until foamy, and strain through a strainer (if you want to make Japanese style, do not add sugar, add mirin instead).

2. Heat a square omelette pan, hold a piece of cotton with chopsticks and brush the surface of the pan with oil at all angles. Drop a drop of the egg mixture onto the surface of the oiled pan and let it swish when you hear it (it means it's hot enough).

Three. Pour in 1/3 of the egg juice first, use chopsticks to burst bubbles when they appear so as not to damage the appearance of the shape, and fry slowly so that the egg mixture is evenly distributed on the surface. When the egg is half-cooked, use chopsticks to pluck the eggs that are sticking to the edge of the pan, so that the eggs can be easily flipped, and then use the chopsticks to hold the egg to the inner side (leaning against the side of the pan) and fold it into a trio of folds (folding it from the side that is far away from the side that is far away from the side that is folded towards the side that is far away from the side that is folded towards the side that is folded towards the side that is folded towards the side that is folded towards the side that is folded towards the egg).

4. Rolled, the empty bottom of the pan with oiled cotton cloth continue to apply a thin layer of oil, push the egg to the other side (away from their own side), by their own hands on the empty bottom of the pan also with oiled cotton cloth figure on a thin layer of oil. (Fire is very important, afraid of too old at once available smaller fire, remember the lower layer of a little solidified to start the roll, otherwise wait until even the top of the solidified, then cut the whole will fall apart, to make the upper and lower layers can be together will not be layered, the following each action is so, the first layer of the beginning of not to be too concerned about too much solidified, and then one layer of the heat will be covered up to let the inside of the cooked).

5. Handle by their side continue to pour the remaining 1/2 egg sauce, by the way, just fried eggs with chopsticks to pull up to let just poured down the egg sauce into the half-cooked, this time to the handle close to the side of their own folded into two folds

VI. Then put a thin layer of oil on the empty place (the front side), move the fried egg forward, and then put a thin layer of oil on the empty place with an oiled cotton cloth, and pour the rest of the egg juice into the frying.

VII. When it is cooked, move the egg to the side of the pan to shape it. Lift the chopsticks from the light side of the pan and flip it over, then fry the other side until it is golden brown.

psPay attention to low heat,

Tips

To make a Japanese omelette, you usually use an oblong or square pan, which is usually available in pots and pans. If you don't have one, you can also use a regular pan (I've tried both).

The amount of ingredients and how many times you need to cook depends on the size of the pan, the number of eggs, and your personal taste.

The seasoning part is mainly based on what I find easy to stock in my fridge. Of course, you can also vary it according to your personal preference.

When there is a lot of water in the egg mixture, it will be smoother but not as easy to mold; when there is less water, it will be easier to roll beautifully, but the texture will be a little dry, so it's best to be a little more careful with it.

Omelet:

The next step is more technical, if you use a non-stick pan, it's better to fry:

Preheat the pan and turn it to low heat, brush it with a layer of oil, use a large spoon to dig a spoonful of egg juice into the pan, shake the pan to spread the egg juice evenly on the surface of the pan, at this time, pay attention to when the egg juice is half-cooked, use a spatula to spatula up from the front and slowly rolled backward (for fear that the egg is too cooked to leave the stove).

3. Repeat the previous action of digging a spoonful of egg juice into the pot? Continue doing this 4 to 5 times until you have the thickness of egg you want.

Highlights:

Omelets require a bit of finesse and may take a while to practice. In addition to the last layer of the surface, the initial egg juice added to the pan, it is best not to have a burnt color, the egg juice half-cooked should be rolled up quickly, so that the omelet can be shaped, and finally the omelet up the pan, you can directly serve plate to cool or use the rolling sushi roll curtain to roll it up to shape.

Family tricky omelette method:

Home with a non-stick pan, preheat the pan to low heat, brush a thick layer of oil, pour the egg sauce into the pan, hand grab a handful of about ten chopsticks, quickly stirring until the eggs appear half-cooked state, change to a spatula, the eggs to the edge of the pan to one side of the paddle, and to help it whole shape. Slowly bake the eggs in a half-moon shape over low heat, then turn them over and bake the other side when the bottom is a little browned. It's easier to do it this way.

Eating:

Often, Japanese sushi omelettes are sweeter, and in addition to sushi, if they're used with wine or rice, you'll want to grate some carrot puree on top of the omelette, drizzle it with soy sauce, and put some chopped green onion on top to eat it, to bring out the freshness of the omelette. I personally think it's very good with Japanese salad dressing~

Another note:

Tamago-yaki has many different ways of making it, and the one I'm talking about is a pure tamago-yaki, but if you want to eat it with seaweed, eel, or something like that, it's pretty good, so you can have tamago-yaki in more ways than one.

Additionally, Japanese salad dressing on the fried pork cutlet is also very good, there is a kind of light point of feeling ~ ~ next time I have time to teach Japanese salad dressing ~