卵をこすだけでしっとりなめらか料亭の味！元銀座の板前の卵焼き
I’m TAKII. I was doing ITAMAE at GINZA. I make omelet with soup stock. Have you ever burned or failed to make omelet with soup stock? There are three points to keep in mind when making omelet with soup stock. Then you can make omelet with delicious soup stock. Then I will introduce those three points. The first point is to strain the eggs with a colander. The second point is to cool the pot while baking the eggs. The third point is to use MAKISU to shape it. Let’s start cooking while paying attention to these three. You will need 3 eggs, 20g of dried bonito, 1/2 tablespoon of soy sauce, 1 tablespoon of mirin, a little salt and 500cc of water. Now let’s start cooking. This is the most important part of omelet with soup stock. I will explain how to make soup stock easily. Put 5g of dried bonito in a colander. Please put 300cc of hot water here. Cool the water until it reaches room temperature. Break the egg. Please put three eggs. Put 3 eggs like this. Please stir this. It is not good to mix too much, so please stop at this level. Please add the seasoning liquid. Add 1/2 tablespoon of soy sauce. Please put a tablespoon of mirin. Please add a little salt. Stir this again. After this, there is the first important point. Use a colander to strain the eggs. Use a strainer like this. If you don’t have this, use a colander like the one used for tempura. Put the egg in this. I will explain why you need to strain the eggs. That’s because it’s difficult to mix egg yolks and whites. Egg whites and yolks have different temperatures at which they harden. Therefore, the hardness of the omelet containing the soup stock will be different. Now, the egg whites don’t fall down easily. However, if you wait for about 3 minutes, the egg whites will fall down. The soup stock has reached room temperature. Put this soup stock in an egg. Mix this again. Bake this and make omelet with soup stock. Start baking it. Please give me a frying pan for fried eggs. Please prepare a wet towel. Using a wet towel will prevent the eggs from sticking to the frying pan. Use this wet towel last. Then start baking. Warm the frying pan with high heat. When the frying pan has warmed up, apply cooking oil here. Next, set the heat to medium heat and check the temperature of the frying pan. Then start baking. Put the eggs here in several batches. Please reduce the heat to low. Do not mix the eggs and crush the bubbles. Loosen the end of the egg. Please roll the egg. If the eggs are likely to stick to the frying pan, use a wet towel. Please move the egg to the back. Transfer the eggs to MAKISU. If you cut this, the omelet with soup stock is complete. This is the completed form. The omelet with soup stock is completed. I eat this. The scent of the soup stock is good. I eat this. The omelet with this soup stock is soft because it is strained using a colander. The scent of the soup stock remains firmly. I used MAKISU last, so it’s round and easy to eat. This looks cute. Please try to make it too. I will introduce the tricks of cooking and the secrets of cooking. Please subscribe to my channel so you don’t miss it. Thank you very much.
卵をこすだけで料亭の味！元銀座の板前の卵焼きの作り方をご紹介します。
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