Stirred egg
This time, we used thin egg strips to make hina sushi.
Crack the eggs into a bowl, add the water-dissolved potato starch and mix until combined
Strain (1) through a fine-mesh sieve
Put salad oil in a frying pan, spread it evenly with kitchen paper, and heat it. After a while, remove it from the heat. (If you hear a sizzling sound when you add the egg mixture, it may burn, so remove it from the heat for a few seconds just before adding it.)
Pour the egg mixture into [3] and spread it evenly
When the edges have solidified and the egg mixture no longer flows when you tilt the frying pan, remove from the heat, peel from the edge and transfer to a cutting board
Discard the crispy parts around the edges, divide into 3 equal parts and stack on top of each other
Simply shred it into thin strips and you'll have shredded egg
Place radish sprouts, cherry blossom starch, shrimp, pickled ginger, and shredded egg on rice, and top with kinome leaves to create a gorgeous-looking Hina sushi dish
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- egg
- 1 piece
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- Water-soluble potato starch
- 1 tsp
-
- Salad oil
- 1/2 tbsp
-
[Hina Sushi]
- Kaire Daikon
- Appropriate amount
-
- Cherry starch
- Appropriate amount
-
- Boiled salted shrimp
- 1 fish
-
- Sweet and sour ginger (galli)
- Appropriate amount
-
- Kinome finishing
- Appropriate amount
