Japanese Style Thick Egg Yakisoba
1.
To make Japanese-style broth (juice): Put kelp (35g) and water (1800ml) in a pot, turn on the fire and heat until bubbles begin to appear, adjust to low heat, keep this temperature, and cook for 20 minutes. (Here you can use a thermometer to control the temperature, try to control it between 60-70℃.)
2.
Take out the kelp, bring it to a boil, and remove the foam. Then reduce the heat to keep it warm, but don't boil.
3.
Add the wooden fish flower and remove the foam.
4.
After the foam is cleaned, remove from the fire and let it stand for 15 minutes.
5.
Put a kitchen paper towel on the strainer and filter the soup to get the Japanese-style broth.
6.
This dish requires 90 milliliters of Japanese stock.
7.
Beat up the egg liquid.
8.
Mix the broth (90ml), thin soy sauce (1 teaspoon) and cornstarch (2g) until there is no powder.
9.
Add 8 to the egg mixture.
10.
Egg liquid filtration.
11.
Brush the pan with a little oil, not too much.
12.
Heat the pot until it is completely hot.
13.
Add the egg mixture. In order to spread the egg mixture evenly, you can slightly remove it from the heat. Don't use too much egg liquid, otherwise it won't be easy to roll.
14.
If there are bubbles, pierce them with a fork or chopsticks.
15.
Roll up the egg liquid with a spatula.
16.
The rolled egg is pushed aside, and the second egg liquid is added. The egg liquid should be spread all over the pan, even under the egg roll.
17.
Roll up the egg rolls.
18.
Repeat the above steps until all the egg liquid is used. If you like a little bit of burnt aroma, you can fry for a while at the end.
19.
Use bamboo curtains for shaping, cut into small pieces, and serve with grated white radish.
Tips:
1 After the egg mixture is cooked, it can be removed from the fire and rolled.
2 If you don't want to make stock, you can use instant stock juice instead.
3 The remaining stock can be used to make oden and other Japanese dishes, and it is also a good soup base for ramen.
