厚蛋燒 (玉子燒) Tamagoyaki (Japanese Egg Omelet)

材料 Ingredients

蛋 Egg 5 個 ea 清酒 Japanese rice wine 2 大匙 Tbs 糖 Sugar 2 大匙 鹽 Salt 1/3 小匙 tsp 醬油 Soy sauce 1/4 小匙 tsp 柴魚高湯 Bonito stock 3 大匙 Tbs

註：3大匙柴魚高湯可用3大匙水加1/3小匙柴魚粉替代。
Note: You can replace 3 tbs of bonito stock with 3 tbs of water plus 1/3 tsp of Japanese dashi powder.

做法

1.	將所有材料放進一個大碗裡打散。
2.	長方型平底鍋燒熱。 將一張紙巾折成小塊，沾油均勻地塗在鍋子上。
3.	倒入一杓蛋液到鍋裡，輕輕晃動鍋子讓蛋液分佈均勻。用小火煎成蛋皮，若有氣泡產生，用筷子將之戳破。用筷子將蛋皮捲成捲筒狀，然後推到一邊。
4.	再用紙巾沾油塗在鍋子上，重複步驟3。倒入蛋液時將做好的蛋捲提起來，讓蛋液滲到蛋捲下。捲蛋捲時，將原先做好的蛋捲一併捲上。重複此步驟直到所有的蛋液都用完。
5.	待蛋捲稍微涼下來以後，用壽司竹簾整成方型。食用時切成小塊。此菜可熱食或冷食。

PROCEDURE

1.	Place all the ingredients in a big bowl and beat the eggs.
2.	Heat a rectangular pan. Fold a paper towel into a small square. Soak the folded paper towel in oil and use it to oil the bottom of the pan.
3.	Pour one ladle of the egg mixture to the pan. Lightly shake the pan to make the egg mixture distribute evenly. Pan fry the eggs at low heat until they are done. Use a chopstick to break any bubbles while the eggs are cooking. Roll the cooked eggs from one side to the other to form a roll. Push the egg roll to one side.
4.	Use the paper towel to oil the pan again. Repeat step 3. When you pour the egg mixture, lift the egg roll a little to let the egg mixture go underneath the egg roll. When you roll the eggs, roll along with the done egg roll. Repeat this step until all the egg mixture is used.
5.	Wait until the egg roll has cooled down a liitle bit. Use a sushi making bamboo mat to form the egg roll into a rectangle. Cut the egg roll into pieces to serve. Serve hot or cold.

最後更新 (Last Update): 09/07/2013©
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