Foolproof Usuyaki Tamago (Thin Omelette) And Kinshi Tamago (Shredded Omelette) For Chirashi Sushi Recipe by cookpad.japan
Cooking Instructions 1 Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps. 2 Add the egg, and beat well until well-combined. Strain through a fine meshed sieve. It will be even better if you strain it through a cheesecloth. 3 Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop. Heat oil in frying pan over medium heat. When the pan is hot, wipe excess oil in the pan with a paper towel. 4 Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat. Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out. 5 Cook over very low heat as if you're drying out the egg. When the top is dry, peel the omelette off the pan using a skewer. 6 Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them. 7 To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible 8 Untangle gently with your hands as if you're fluffing them up. 9 Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies. A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water. 10 Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully. 11 Situation to avoid No. 1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps. 12 Situation to avoid No. 2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps. 13 Situation to avoid No. 3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps. 14 15 16 17 18 1 Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps. 1 Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps. 2 Add the egg, and beat well until well-combined. Strain through a fine meshed sieve. It will be even better if you strain it through a cheesecloth. 2 Add the egg, and beat well until well-combined. Strain through a fine meshed sieve. It will be even better if you strain it through a cheesecloth. 3 Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop. Heat oil in frying pan over medium heat. When the pan is hot, wipe excess oil in the pan with a paper towel. 3 Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop. Heat oil in frying pan over medium heat. When the pan is hot, wipe excess oil in the pan with a paper towel. 4 Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat. Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out. 4 Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat. Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out. 5 Cook over very low heat as if you're drying out the egg. When the top is dry, peel the omelette off the pan using a skewer. 5 Cook over very low heat as if you're drying out the egg. When the top is dry, peel the omelette off the pan using a skewer. 6 Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them. 6 Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them. 7 To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible 7 To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible 8 Untangle gently with your hands as if you're fluffing them up. 8 Untangle gently with your hands as if you're fluffing them up. 9 Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies. A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water. 9 Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies. A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water. 10 Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully. 10 Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully. 11 Situation to avoid No. 1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps. 11 Situation to avoid No. 1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps. 12 Situation to avoid No. 2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps. 12 Situation to avoid No. 2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps. 13 Situation to avoid No. 3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps. 13 Situation to avoid No. 3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps. 14 14 15 15 16 16 17 17 18 18 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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