Thick Egg Simmered with Rice Wine
1.
Put the kombu in cold water and cook until it's about to boil
2.
Take out the kelp and pour a handful of wooden fish flowers
3.
After the water boils, boil for 2-3 minutes, turn off the heat and let it sit for a while, filter to get the Japanese-style broth. Let the broth cool for later use.
4.
Puree the radish, chop chopped green onion and dried fish and set aside
5.
Beat the eggs lightly, add all the ingredients to the egg mixture
6.
Prepare a small dish of oil, take a clean kitchen paper and soak it in the oil for later use
7.
Preheat the tamagoyaki pot and wipe the bottom of the pot with oil-soaked kitchen paper
8.
Pour 1/3 of the egg mixture and stir gently with chopsticks
9.
When the egg liquid is half set, roll the egg and fold it into 3 folds
10.
Pour 1/3 of the remaining egg liquid, roll up and fold in half when the egg liquid is half set
11.
Pour in the remaining egg liquid in two more times until the eggs are all rolled up
12.
Transfer to the bamboo curtain, press lightly, cool down and cut into pieces
13.
Serve with grated radish
Tips:
Tips:
1. Don't boil the kelp when cooking the broth
2. Be gentle when breaking the eggs, do not beat the eggs
3. After the eggs are in the pot, stir them with chopsticks to puncture the bubbles to avoid excessive local heating of the egg liquid
4. Every time you roll an egg, you must roll it up before the egg is completely solidified.
5. You can also omit dried small fish and chopped green onion, so that the basic version of Yuziyaki can be cooled and eaten again.
