A simple way to make Japanese-style thick egg-yaki

Japanese-style thick egg-yaki with Japanese flavor, how do you think it will be more authentic? The following is what I bring to you in Japanese For reference, how to make thick egg-yaki.

A simple recipe for Japanese-style thick egg yaki

Ingredients

3 eggs, salt, a little cornstarch, oil, black Sesame seeds (fried.)

Method

1 Beat the eggs, add a small amount of cornstarch and salt

2 Add a small amount of oil to the pot, heat and pour Add egg mixture.

3. After the bottom is formed, fold the left half to the right, then pour in half of the egg liquid, and fold 3 layers in sequence.

4. When it is cooked, add a small amount of black sesame seeds and add Fragrance adds color.

Tips

1. During the frying process, the fire must be turned to the lowest level, otherwise the bottom surface will be burnt

Home-style Japanese thick egg yaki Method

Materials

5 eggs (about 220g with shell, 190g without shell), 30g ham, 3-5 chives, a little salt and a little oil.

Method

1. Beat the eggs, add finely chopped ham and onions, add salt and mix well

2. Brush the pot with a thin layer of oil with a brush , medium to small fire. When warm, pour in 1/5 of the egg liquid, stirring the pot constantly. Spread the egg liquid evenly over the bottom of the pot until it is semi-solidified, and roll it up from right to left

3. Then push it to the right, continue to pour 1/5 of the egg liquid to the left, turn the pot until it is semi-solidified, and roll it up from Roll up right to left.

4. Repeat the above steps until all the egg liquid is used up. Cook about 5 times in total, remove from the pan and cut into cubes. Top with tomato salsa. Wow! The deliciousness is done

Tips

Be careful when spreading the eggs, they will not taste good if they are burnt

Delicious Japanese thick egg omelet recipe

Ingredients: 190g shelled), 30g ham, 3-5 chives, a little salt and a little oil.

Preparation method

1. Beat the eggs, add finely chopped ham and chives, add salt and mix well.

2. Use a brush to apply a thin layer of oil to the pot. Over medium-low heat, when it is warm, pour in about 1/5 of the egg liquid. Keep turning the pot until the egg liquid evenly covers the bottom of the pot until it is half solid. state, rolled up from right to left.

3, then push to the right. Continue to pour 1/5 of the egg liquid to the left, turn the pot until it is evenly semi-solidified, and roll it up from right to left.

4. Push it to the right again and continue to repeat the above steps until all the egg liquid is used up. Total *** about 5 times. Cut into pieces and serve with tomato sauce.

A delicious recipe for Japanese thick egg-yaki

Materials

5 eggs, a little salad oil, 100㏄ Japanese stock, 20㏄ wine, a little salt , 50 grams of sugar, 10㏄ of soy sauce

Method

1. Mix all the seasonings and bring to a boil, then let cool and set aside.

2. Beat the eggs and add them to step 1 and mix well.

3. After the special pot for thick egg roast is heated, use a kitchen towel dipped in a little salad oil to smear it in the pot, and put an appropriate amount of egg juice into the pot, and fry slowly over medium heat until the eggs are half cooked. , fold the egg skin in half to the edge of the pot close to the body.

4. Apply a little salad oil to the empty half of the pot, pour in an appropriate amount of egg juice and slightly lift the egg skin on the side of the pot, so that the egg juice can cover the entire pot. When the egg skin is fried until half-cooked, fold the egg skin in half to the side of the pan close to the body, and repeat the steps described above until the egg juice is used up.

How to make Japanese thick egg yaki

Ingredients

5 stupid eggs (about 220g with shell, 190g without shell), 30g ham, chives 3-5 sticks, a little salt, a little oil

Method

Four simple steps to make a beautiful thick egg roll.

1. Choose stupid eggs that taste good and have a good color. The ham and chives should be chopped very finely.

2. Apply only a thin layer of oil to the pot with a brush. Spread two layers of cake and brush once with oil. Or, if you don’t like a lot of oil and the non-stick pan is good, you can leave it without oil.

3. This amount is divided into about 5 times. The less egg liquid you pour in each time, the thinner the egg cake will be, and the more layers of thick egg you will end up with. It depends on what you like.

4. Use medium to low heat throughout the process. The fire cannot be too big. Roll up the egg liquid in a semi-solidified state;