【土用の丑の日】プロが教えるう巻きの作り方｜うなぎ×出汁巻きの黄金レシピ

【土用の丑の日】プロが教えるう巻きの作り方｜うなぎ×出汁巻きの黄金レシピ

In Japan, there’s a tradition of eating eel in midsummer for stamina and wellness. It’s part of “Doyo no Ushi no Hi,” where foods starting with “u” like unagi, udon, or umeboshi are believed to boost energy. Eel is high-protein and low-fat, but due to cost, some prefer affordable alternatives to honor the tradition. Now, let’s make a chef-grade fluffy omelet wrapped around grilled eel—rich in umami. [Ingredients for 1 roll] 3 eggs, 75cc dashi (fermented stock), 10cc soy sauce, 5cc mirin, and grilled eel. Pro tip: Cut the eel narrower than the pan for easier rolling. Crack 3 eggs and lightly beat for optimal texture—don’t overmix. Slice through the whites gently to preserve the silky consistency. Balance is key: not too runny, not too thick. Add dashi and seasonings to infuse the eggs with fermented depth and umami. Optional: Add scallions for aroma and color. Let’s start cooking this high-protein, low-carb dish. Heat your tamagoyaki pan and coat it lightly with oil. Place the eel at the top—its sweet glaze pairs perfectly with the savory egg. Roll while the surface is slightly undercooked for a moist layer. Let it firm up briefly. Then roll again for a soft, layered structure. Re-oil using a paper towel for smooth layers. Pour in more egg to build fluffy, juicy folds like a professional chef. Tilt the pan to get egg underneath for a seamless roll. Use chopsticks or a spatula to pop air bubbles. Keep rolling—it’s shaping into a perfect oval tamagoyaki. Use the sides of the pan to seal and round the edges. Turn off the heat and let residual warmth finish the job. Transfer the roll onto a cutting board. Slice it while still warm for clean cuts. Halve it, then slice each piece again—perfect bite-sized portions. If it’s hard to cut due to the eel, press down gently from above. This low-carb, protein-rich dish is ideal for anyone focused on health or weight balance. Thanks for watching! For more traditional Japanese techniques, subscribe now.

土用の丑の日にぴったりな「う巻き」の作り方をご紹介します。
鰻の蒲焼きをふわふわの出汁巻き玉子でくるんだ、夏に嬉しい一品。
じゅわっと出汁がしみ出す切り口にも注目です！

プロの巻き方のコツや、卵液に味をしっかりなじませるテクニックも紹介しています。
明日の食卓にもう一品、「う巻き」いかがですか？

#う巻き #土用の丑の日 #出汁巻き玉子 #うなぎレシピ