Stirred egg
This time I used kinned eggs to make Hina sushi.
Split the eggs into a bowl, add water-soluble potato starch and mix together, cutting the whites.
Strain [1] through a fine mesh.
Put salad oil in a frying pan, spread it all over with kitchen paper or something similar and then heat it. After a while, remove from the heat. (If a silly sound is heard when adding egg mixture, it can cause burning, so remove from the heat for a few seconds just before adding it.)
Pour egg mixture into [3] and spread it all over.
When the area is hardened and the egg mixture does not flow even when the frying pan is tilted, remove from the heat, peel it off from the edge, and transfer to a cutting board.
Remove the crispy parts around them and divide them into three equal parts.
Slice it thinly into thin slices to complete the syrup egg.
Topped with rice with radish, cherry starch, shrimp, ginger, and kinbo eggs, and topped with kinobus, you can create a gorgeous look for Hina sushi.
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- egg
- 1 piece
-
- Water-soluble potato starch
- 1 tsp
-
- Salad oil
- 1/2 tbsp
-
[Hina Sushi]
- Kaire Daikon
- Appropriate amount
-
- Cherry blossom starch
- Appropriate amount
-
- Shrimp boiled with salt
- 1 fish
-
- Sweet and sour ginger (galli)
- Appropriate amount
-
- For finishing the kinbuds
- Appropriate amount
