だし巻き卵
ふわっとした食感と卵の風味、だしの香りを楽しむ
所要時間 約２０分
■材 料 （４人分）
卵・・・・・・・・・・・・５個
A だし・・・・・・・・1/4カップ
砂糖・・・・・・・大さじ３
塩・・・・・・・・・小さじ1/4
しょうゆ・・・・・小さじ１
サラダ油・・・・・・・適宜
大根おろし・・・・・・少々
かいわれ大根・・・少々
＊だし巻き卵に使う卵は、パックの日付けが新しく、殻の色がきれいで光沢があり、ヒビの入っていないものを選
びたい。また、卵を割ってみて、卵黄にハリがなく、白身が少ないものは、古いものなので使わないようにした
い。
■作り方
１．Aを合わせて鍋に入れ、火にかけて冷ましておく。
２．卵をボウルに割り入れカラザを取り、泡立たないように溶きほぐし、１を混ぜ合わせて卵液を作る。
３．卵焼き鍋を熱し、サラダ油を卵焼き鍋の四隅、側面まで塗る。菜箸に卵液をつけて、卵焼き鍋につけるとジュ
ッと音がするくらいの中火にしておく。
４．卵焼き鍋に卵液の1/2量くらいを流し入れ、表面が半熟になってきたら菜箸で卵の端を持って折り畳み、卵
焼き鍋のあいた部分に油を塗り、卵焼きを向こう側にずらす。残りの卵液の半量を入れ、菜箸で持ち上げな
がら焼けている卵焼きの下にも流し入れる。この作業をくり返す。
５．焼き上がったら巻きすで巻いて形を整え、食べやすい大きさに切り、大根おろしやかいわれ大根を添える。
コツのコツ
●卵焼き専用の鍋（フライパン）を使用し、よく熱して油をなじませてから使用すると卵がくっつかない。
バリエーション
★あさつき（５～６本）の小口切りとにんじん（２０ｇ）のみじん切りを卵液に混ぜて焼いてもよい。
★ほぐしためんたいこ（１個）と大葉（４枚）のみじん切りを卵液に混ぜてもよい。
Rolled Omelet
Enjoy the soft texture and flavor of eggs, as well as the aroma of stock
Time required
About 20 min
■INGREDIENTS （serves 4）
5eggs
A 1/5 U,S, cup stock
3Tbsps sugar
1/4tsp salt
1tsp soy sauce
Vegetable oil・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・・Proper quantity
Small quantity of grated giant white radish・・・・・・・・・A little
Small quantity of young giant white radish shoots・・・A little
＊It is recommended to select eggs of which the package shows recent dates of production and the eggshells are clean and sheen whith-out any crack, When opening eggs，check if the yolk is lacking firmness and the white is less in volume, Do not use these since they are not fresh,
■DIRECTIONS
１．Mix A in a pot, bring to the boil and let stand until cool.
２．Drop the eggs into a bowl, and remove the chalaza,Beat the eggs lightly so that the yolks and
whites are roughly mixed(Dont froth) Add the liquid prepared in 1, above to make the “egg mixture.”
３．Heat a square omelet pan, and coat all the surface of the pan, including the four corners and
inner sides, with the vegetable oil. Test the pan to see whether it is hot enough for frying by
placing a drop of the egg mixture into the center of the pan with cooking chopsticks. It should
sizzle. Maintain this temperature over a medium heat.
４．Pour 1/2 of the egg mixture for one roll into the pan, and tilt so that it spreads over the bottom. When
the surface of the egg sheet is half cooked, hold the far end of the sheet with cooking chopsticks and
fold to wards you. Oil the pan surface not covered by the omelet, and push the omelet to the just-oiled-
part of the pan. Pour in
1/2 of the remaining egg mixture, and lift the edge of the rolled omelet so that the raw egg mixture
flows under it too. Repeat the folding and oiling operation, and pour in all the remaining egg mixture.
Repeat the operation.
５．When cooked, wrap in a bamboomat to adjust the shape.Slice crosswise into bite-sized pieces.
Garnish with the grated giant white radish and young giant white radish shoots.
Tips on tips
● Use a special pan designed for frying omelets, and coat with oil thoroughly before cooking to prevent
the from sticking to the pan
Variations
★ 5 or 6 asatsuki chives,sliced using the edge cut technique, and 2/3 oz finely chopped carrot can also be
mixed into the egg mixture before cooking.
★ 1 piece chili-flavored Alaska pollack roe(mentaiko),broken into paste form, and 4 green perilla
leaves,finely chopped, can also be added as in gredients to egg mixture.
