How to make tamagoyaki, how to make tamagoyaki

The soft egg quilt warms your heart the most!

Tamakoyaki is extremely popular in Japan and is a household name, and it is said that every Japanese housewife must be able to cook a common meal. The basic ingredient is eggs, and various other ingredients can be added, such as meat floss, ham, vegetables, etc., which can be sweet or salty, and can be eaten hot or dipped in sauce. Let's learn how to make tamagoyaki together!

How to make Tamako-yaki:Ingredients] 2 eggs

Excipients] Appropriate amount of flying fish roe, appropriate amount of sweet corn kernels, appropriate amount of shredded mozzarella cheese, appropriate amount of Weilin, appropriate amount of roast sauce, appropriate amount of salad dressing, appropriate amount of seaweed powder, appropriate amount of bonito flowers.

Steps:

1. Beat 2 eggs into a bowl;

2. Add salt and flavor;

3. Beat eggs into egg liquid;

4. Heat the pot of jade roast, add a small amount of oil, and wipe well;

5. Pour in half of the egg mixture;

6. Turn the pot to hold the big seed to make the egg liquid even'Spread flat on the pot;

7. Put flying fish roe, sweet corn kernels, and shredded mozzarella cheese, and erect the rolling bridge;

8. After rolling up, put the eggs on the back of the pot, and then pour in the remaining egg liquid;

9. Roll it up again and put it on a plate;

10. Squeeze in an appropriate amount of roast sauce and salad dressing;

11. Put the wooden fish flower and sprinkle with seaweed powder.

Tamakoyaki is made with chicken fiber, eggs, milk, sugar, salt, and black sesame seeds.

Tamakoyaki is a famous Japanese dish and one of the most successful egg dishes in Japan. Tamakoyaki is characterized by its tender and slightly sweet taste, which makes it more tender to eat. The recipe for this dish is relatively simple and easy to learn, and most people can try it at home.

All you need is eggs, milk, sugar, salt, black sesame seeds, and a square skillet.

By mixing eggs, milk, sugar, and salt in the same ratio to make a delicious tamagoyaki liquid, you can make delicious tamagoyaki. Tamayaki is different from other egg dishes in that it is a long rectangle with a slight thickness. When making tamagoyaki, the snowball action is repeated, and the frying is repeated in a continuous cycle.

Tamako-yaki technique

1. When beating eggs, you need to beat the whisk slowly to ensure the smoothness of the egg liquid. At the same time, when frying, it is necessary to turn the dough regularly to ensure that the frying time on both sides is equal and the taste is better.

2. Generally speaking, you can add some seasonings with more texture or fragrance according to different personal tastes. For example, you can add a little abalone juice or condiments such as chicken essence and shiitake mushroom essence to add a rich flavor.

3. Choosing the right pot and ingredients will also affect the taste of tamagoyaki. If you use other pots and pans such as stainless steel or aluminum alloy pots, you need to add a little perfume or mayonnaise to add texture and prevent sticking. For pots and pans that have been molded, they can be used directly for frying and can be made without adding any other items.

Tamakoyaki is made with eggs, milk, and salt. Ingredients: 2 eggs, 20g milk, appropriate amount of salt.

1. Beat the eggs, try to beat them as much as possible, add milk and continue to beat evenly.

2. Pour a little oil and brush it with a brush, you can leave it unbrushed.

3. Pour half of the egg liquid into the pot and shake well, Sun Shen will keep the heat low throughout the whole process, otherwise it will be easy to paste the pot.

4. When it is semi-dry, use a silicone spatula to roll up the egg cake little by little, and pour in the remaining egg wash when it is more than half.

5. Roll it well and cut it into pieces with a silicone spatula, and put it on a plate, which is tender and delicious.

Tamakoyaki is a dish made with eggs, milk, and salt as the main ingredients.

Tamago means egg in Japanese, and Tamakoyaki means "Japanese-style omelet". It is also called thick egg roast and mille-feuille egg. Tamakoyaki is so popular in Japan that it is said to be a must-have dish for every Japanese housewife.

It is often found in sushi and bento.

The appearance of tamagoyaki is also very high, this kind of food is generally spread on the rice, and when you eat it, it can be dissolved, which makes people very appetizing. Because it is made from eggs, it has a high nutritional value.

In the Kansai region, tamagoyaki is seasoned with an appropriate amount of salt, and some families also add sugar, but even if sugar is added, it is used to enhance the flavor, and a small amount of dashi is added to fry the dashi omelet, so there is a big difference between Tamakoyaki in the Kanto region and Tamakoyaki in the Kanto area.

Tips for making tamago-yaki:

1. Add the seasoning to the eggs and beat them, preferably in one direction to reduce the formation of bubbles. Rub a thin layer of oil on the bottom of the pan with a paper towel. If you just spread a piece of quiche, you don't need to put oil, and because tamagoyaki is a combination of multiple layers of quiches, it is best to apply some oil to it.

When it's done, make a bento, make breakfast, or make a small snack, you can do it.

2. You need a special square frying pan to make tamagoyaki, if you use a frying pan instead, then the pot is big and there are few eggs, and you can't completely spread the bottom of the pot when you pour a little, and the egg cake is too thin and will be a little sticky after baking. So to make it delicious, it is recommended that the pot is relatively large and there are more eggs.

The correct practice of tamagoyaki thick egg grilling practice.

Three eggs, pour milk 3 times with half an egg shell. Measure half an eggshell of granulated sugar, add a pinch of salt, and stir well.

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Brush the thick egg pot with oil, simmer the whole time, and pour in the first layer of egg mixture.

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Stir it into a smooth egg form and scoop it together when it is half cooked.

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Brush the oil and pour the second layer of egg wash, and you can roll it up when it is half-cooked.

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Brush the oil and pour the third layer of egg wash, probably after rolling, brush the oil and pour in the final egg wash. Don't worry if the last volume isn't perfect.

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Use the residual heat and the constant squeezing of the shovel to shape and simmer the inside. Repeat on all sides until it becomes square.

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Thick egg roast is done.

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Beat 3 eggs into a bowl and stir slightly.

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Add 1 tablespoon of sugar, 1 2 tablespoons of salt, and 1-2 tablespoons of milk (1 tablespoon of the egg roast is firmer, 2 tablespoons of the egg is softer), stir well and set aside.

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Fold a small piece of kitchen paper towel, dip it in an appropriate amount of oil, and evenly coat the pot with a layer of oil after heating.

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Pour in half of the egg mixture, keep the heat medium-low, quickly break the egg mixture without foaming, and then fold it a few times with chopsticks from front to back and then push it to the front.

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Apply the oil again, pour the remaining egg mixture, fold it a few more times and turn it over, and it's done.

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Remove from the pan and cut into cubes.

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The cut egg mixture is densely integrated.

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It can be eaten as is, or as a bento dish.

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Crack the eggs into a bowl.

Beat evenly. Add milk. Sugar.

Salt. Stir to combine.

Once the pan is hot, brush with a thin layer of oil.

Pour in an appropriate amount of egg mixture.

Shake the pan so that the egg wash spreads all over the bottom of the pan.

Fry until the bottom is set, roll up from one side.

Brush the bottom of the pan with oil. Pour in the egg mixture.

Shake the bottom of the pan and wait for the egg to set.

Roll up from the other side.

Brush the bottom of the pan with oil. Pour in the final egg mixture.

Shake the bottom of the pan and roll up from the other side as the egg liquid sets.

Fry on both sides.

A delicious tamagoyaki dish is ready.

Method. First, add all the egg mixture to the three beaten eggs and stir moderately (if you use mirin, the sugar can be increased or decreased as appropriate).

Preheat the pan (if there is a special pot for tamagoyaki, it is better), and use a kitchen paper towel or brush to dip olive oil into the pan to make sure it is hot enough, and then slowly pour in about 1 5 amounts of egg wash prepared in advance.

It is difficult to control the shape of tamagoyaki with a frying pan, so you can use a spatula and chopsticks together, carefully concentrate the egg mixture in the middle of the pan, and use chopsticks to roll the egg from top to bottom (need to be pressed) to the bottom, then push the egg roll to the top of the pan, brush with oil again, and repeat this action until the egg wash is completely used.

When finished, the egg rolls fried in a pan are loose and can be set with sushi rolls and allowed to cool.

Be careful when chopping and don't chop too hard, as the egg rolls that have been shaped will fall apart.

Tamagoyaki is served on a plate and added with your favorite condiments, or sushi rice can also be used to wrap a cute tamagoyaki sushi that looks good and delicious. Finish.

Crack the eggs into a bowl, stir well, add the milk, sugar, salt and stir well.