Making a Japanese rolled omelet (Tamagoyaki) that will never fai
This is a one-point lesson of a Japanese egg roll (Tamagoyaki). A pan exclusively for egg rolls is a must.
1 serving
Within 10 minutes
8월
Ingredients
  • Eggs
    4ea
  • Tzuyu
    2spoon
  • Sugar
    1spoon
  • Milk
    1spoon
Cooking Steps
STEP 1/7
Eggs, tzuyu, milk, sugar. Put all the ingredients in
STEP 2/7
Stir it well. You don't have to make it too hard like meringue. There are ones that make it yellow and tight, but it's more attractive when the white part is ripe.
STEP 3/7
Put oil on the pan for rolled omelet. Heat the pan on medium heat and turn it to low heat. Then pour in a ladle of beaten egg mixture and stir it like scrambled eggs. This is the point of making the egg roll soft.
STEP 4/7
Start rolling the eggs about two-thirds before they are fully cooked. If you use an egg roll pan, the top part is slightly tilted, so if you hold the pan and roll it, it dries well.
STEP 5/7
Send the rolled egg to the top again and pour the egg mixture again and repeat this process. Pour the egg mixture over and over again until it drips. Use the characteristics of a square fan when you're done. Push it to the end and press it to hold the square well.
STEP 6/7
If you're done, put it in a pretty bowl.
STEP 7/7
Cut it into bite-size pieces and enjoy it.
For a sweet and soft egg roll, the mixing ratio of sugar, tsuyu, and milk is important, and the point is to stir it like scrambled eggs when it is first cut.
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