極上【だし巻き玉子】小松菜 たまご、私の作り方

極上【だし巻き玉子】小松菜 たまご、私の作り方

Everyone will be surprised at this “Dashi-maki egg”! The freshly grown Japanese mustard spinach from the field looks good , so I boiled it for 20 seconds. Drain well . Dashi) I think you can use vegetable stock such as bonito, dried sardines, or shiitake mushrooms. Hon mirin, 60 ml. Usukuchi soy sauce, 60 ml. Shirozarame, 90 g. Heat over very low heat for about 3 minutes (never let it boil). ) Add a little salt to finish the flavor.This tamagoyomi can be stored for about 10 minutes, so if you make it ahead of time, it will come in handy for you.If you want to store it… Quickly cool the whole pot. Then, all right , I’m going to chop the komatsuna . Hello, I’m Hiro. 🙂 In this channel, I’m introducing simple and subtractive dishes. If you’re interested, please subscribe to the channel and hit the bell mark. I’ll be happy. 🙂 Put it in a blender . Let it cool completely. This time, use 200ml of tamatsumi. First, pour in about half of it. Komatsuna at this time of year is small but powerful. Oh, the sweet scent of komatsuna is amazing ! What! Is it okay to open it and add in the remaining eggs ? Komatsuna is said to be one of the most nutritious vegetables among vegetables . The color blends well with the colors. So, what is the difference between the names of eggs and eggs? Living eggs and eggs in general are called “eggs,” while cooked eggs and chicken eggs are called “tamago.” you know. Cut 7 M-sized eggs …I feel like I want to let in as much air as possible.Add the Komatsuna mustard that I put in the blender earlier.Air tends to get in here too… Slowly strain it further. By straining, the eggs and komatsuna will be further mixed, making it smoother , and there’s no added sugar… Please watch the previous video for “how to make dashimaki eggs.” The amount of komatsuna will change depending on the time. But basically, for the 200ml of tamomitsu we used this time, we will use 150g of boiled komatsuna (120-200g depending on the time) Now, let’s bake it.This time, I’m using Taihaku sesame oil, but I use a parchment paper to coat it with oil. It feels nice. It’s about a 150ml ladle. First, I put in the first batch . In the case of this dashimaki egg… I’m going to bake it really slowly so that it doesn’t burn . It’s a water-like dough, so… it’s a bit … It’s difficult to turn it back, and I think it’s difficult (^^ゞ The first roll is done.I’ll put in the second roll.Until the core is formed, it will break easily… The “saibashi” is really gentle and I want to handle it (^^ゞ or a spatula) But that’s fine.Until the second time, it’s three folds.If this core is good… 80 % success 🙂 This is the third time , and from the third time… it’s two folds . Place a sheet over it and make the fire smaller or bigger… Basically , I think it’s best to use a high to medium heat . I’m deflating the air. Now I’ve rolled it 4 times. I’m going to put in the 5th dough… I’m going to turn it 5 times for the final time. I’m going to turn the heat down to very low heat and while it’s still soft, I’m going to shape it into the final shape . … If you don’t want the surface to burn , and you want to bake rolled eggs well… you have to bake them over and over again (^^ When I was learning, I dropped them on the floor many times… (lol) Both sides were neatly done . Cats miss the green color at this time of year, so I’m sure there will be some surprises. Yes, the extra-large dashi-rolled egg and komatsuna are ready. Yes, they’re soft and jiggly, like a cake . There shouldn’t be holes in it. (^^ Oh, but it’s delicious! It’s been a while since I’ve baked it, but it’s not an egg-yaki⁉ What’s the combination of komatsuna and eggs? The iron contained in komatsuna can be absorbed by eating it with eggs. On the other hand, it also increases the protein in eggs! It seems to be connected 🙂 Thank you until the end. I would be happy if you subscribed to the channel and clicked the bell mark 🙂

今回は「だし巻き卵 作り方」小松菜 たまごです。
この、だし巻き玉子の作り方は…ここだけかもしれない(^^ゞ

だし巻き卵 プロのだしや、だし巻き卵 巻き方も紹介しています。
ただ・・・だし巻き玉子を上手に作るには！何度も焼くしかありません。。

ここでは、だし巻き玉子の小松菜編ですが通常のだし巻き玉子も焼き方は同じです。
ぜひ、お試しくだされば、うれしいです(^^ゞ
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🍂関連の動画

※小松菜と卵の組み合わせは⁉
小松菜に含まれる鉄分は、卵と一緒に
食べることで、吸収力もアップするそう。
また、逆に卵のタンパク質のアップにも！
・・・つながるようですよ^/^
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#小松菜レシピ
#小松菜たまご
#だし巻き玉子
#だし巻き卵のだし
#だし巻き卵の作り方
#だし巻き卵巻き方
#だし巻き卵プロ
#無添加料理
#季節の料理
#ひろの時間