Egg sushi! (Egg Sushi/) / Katsuobushi broth / Tamagoyaki chal
Hello, I'm Ryul This time, I made egg sushi that "Fan ID" requested!! I made the overall recipe after looking at Yammu! It's my first time making rolled omelet..It's not easy In my opinion, eggs are food ingredients that clearly show fire control, timing, and cooking skills. As a result, after several attempts, I finally made an egg roll that looks like an egg roll. I didn't know it would take this long.I'm sorry. I've made it several times, but just buy an egg roll for sushi and use it Subscribe and like
2 serving
Within 60 minutes
률
Ingredients
  • Water
    2L
  • Sea tangle
    4~5piece
  • dried bonito
    1handful
  • Eggs
    8ea
  • Sugar
    2T
  • Salt
    0.5T
  • cooking wine
    1T
  • dried bonito
    4T
  • Rice
    100g
  • Water
    120ml
  • Vinegar
    15ml
  • Sugar
    10g
  • Salt
    5g
  • Wasabi
    suitably
  • Kim
    1~2piece
Video
Cooking Steps
STEP 1/22
Boil 4-5 pieces of kelp in cold water first
STEP 2/22
When the water starts to boil, remove the kelp
STEP 3/22
Remove from heat and add 1 handful of katsuobushi and simmer for 5 minutes
STEP 4/22
Place the kitchen towel on the skillet and strain the stock out
STEP 5/22
Let the egg cool for a while until it doesn't cook
STEP 6/22
Make egg mixture
STEP 7/22
Mix well with chopsticks or whisk
STEP 8/22
Sieve at least once to make the texture fine
STEP 9/22
Sprinkle cooking oil on the kitchen towel and spread it all over the pan
STEP 10/22
Please do a fire show, too. (Select)
STEP 11/22
Preheat over medium to medium heat, reduce heat to low, pour egg mixture and start baking
STEP 12/22
It's important to grill it so that it doesn't get colored
STEP 13/22
When it's done, wrap it in plastic wrap and shape it with the remaining heat
STEP 14/22
Cut the cold tamagoyaki into desired thicknesses
STEP 15/22
Mix 1T of salt, 2T of sugar, and 3T of vinegar to make sushi candles
STEP 16/22
Wash about 200g of rice 3-4 times with 100g of rice
STEP 17/22
Put washed rice and water in a pot and keep the lid leveled, cover it over high heat for 5 minutes, and when it starts to boil over, turn off the heat for 15 minutes, and let it simmer for 5 minutes or more.
STEP 18/22
When the rice is hot, add sushi candles and mix
STEP 19/22
Use your index finger and middle finger to shape the sushi
STEP 20/22
On top of that, a bit of wasabi
STEP 21/22
Add tamagoyaki on top of it
STEP 22/22
Place seaweed bands that are cut into long pieces for gimbap as you like
Cooking review
5.00
score
  • 825*****
    score
    It doesn't come out well because there's no technique, but it tastes the best
    2020-04-18 02:27
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