お寿司屋さんで食べる玉子焼き。ご家庭での作り方をご紹介！
< Atsuyaki-tamago>
1. Egg 4
2. Soup-stock: 4tablespoons
3. Sugar: 2 tablespoons
4. Salt 1 teaspoon
5. Sake. 1 tablespoon
< How to Cook>
1. Beat the eggs lightly and then add seasoning.
2. Cooking the first portion. Heat is over medium. Put in the oil to cover the entire pan. Could you wipe off the excess oil with paper. Wait until the pan is well heated. Check to drop the egg mixture in the pan. If you hear the sound of it cooking (like “JU”), it is ready.
3. After checking, put 1/3 of the egg mixture in the pan and spread evenly. If the egg mixture starts to bubble, break the bubbles and make sure that the egg mixture is heated evenly.
When the egg mixture became half-cooked could you roll it from the back towards with the chopsticks.
After making the roll, slide it back again and put oil in the exposed part of the pan. Cooking the rest of the portion.
4. Pour the egg mixture into the pan. Spread the egg mixture by lifting the cooked egg roll to allow the egg mixture to run under.
Repeat the first procedure. After putting the egg mixture several times, cook the egg roll until the surface is browned according to your preference.
