Bamboo tempura egg toji
[Make a batter] Split one egg into a bowl, add water and mix the thick part of the white meat using chopsticks.
White foam will appear on the surface, so remove the foam.
Once the foam is removed, add the flour and whisk to make a batter to fuse the egg mixture with the flour.
Cut the bamboo shoots into pieces that are easy to eat, and use a knife to make shallow, fine cuts about 2mm wide on the cut surface and sprinkle them all over with cake flour.
Dip the bamboo shoots from [4] into the batter you made, fry them in hot oil for about a minute and a half, then take them out into a batter.
Put all the seasoning ingredients and bamboo shoots in a frying pan and bring to a boil. Lightly mix the two eggs with chopsticks.
After stewing, pour in the white part of the egg mixture first, and when half of the white part is cooked through, pour in the yolk part.
Once the whole thing is half-boiled, transfer it to a bowl so that it is smooth and topped with kinome buds to finish.
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- Boiled bamboo *Please refer to the separate recipe "Pre-boiled bamboo shoots."
- 1 bottle
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[For clothing]
- egg
- 1 piece
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- water
- 1 cup
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- cake flour
- 5/4 cup
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- cake flour powder
- Appropriate amount
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- Fried oil
- Appropriate amount
-
[seasoning]
- Mirin
- 2 tbsp
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- Dark soy sauce
- 2 tbsp
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- Bonito dashi
- 3 tablespoons
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- sugar
- 1/2 tsp
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- egg
- 2
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- For finishing the kinbuds
- Appropriate amount
