Stewed egg
It looks simple, but it is a stewed egg with a dashi scent and a fluffy texture. When releasing it in a makisu, start pouring it out while it's hot and have it plastic surgery.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Put bonito soup stock, light soy sauce, and mirin in a pot, mix and heat.
2
Beat the eggs and pour them where [1] is boiled.
3
Gently stir with chopsticks until the eggs are fluffy and the entire eggs turn white as shown in the photo.
4
Put the whole thing out on the sprinkle and shape the egg. (Even if the eggs start to slurp here, they will be neatly organized, so don't panic. The juice will flow out from under the sprinkle, so it's a good idea to prepare a batter or something similar.)
5
Once the heat has subsided and the surgeries are complete, cut it into bite-sized pieces and place it on a plate.
6
[Reference] (Put it with vegetables such as shrimp, spinach, and shiitake mushrooms in the dashi make it a gorgeous bowl.)
Ingredients for 2 people
-
- egg
- 4 pieces
-
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
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