Thick egg-yaki sushi
Difficulty: Side dishes (intermediate)? Time: 30 minutes
- Prepare ingredients-
Eggs 4 100ml Japanese-style rice stock (I didn’t have stock, so I used water) 50g fine sugar (maybe too much, you can reduce it appropriately) 20ml sake (I don’t have this, I used mirin instead) salt salad oil
< p>- Steps-1. Beat the eggs, add Japanese dashi stock, sake, salt, sugar, mix well to form egg liquid, filter and set aside (no foam).
2. Heat a square pan and wait until it makes a "sizzling" sound when you dip a chopstick into a small amount of egg liquid and drop it into the pan, then you can start frying the thick eggs.
3. Coat the pot surface with a thin layer of salad oil, pour in an appropriate amount of egg liquid, cover the pot surface, and fry slowly over medium heat. Use chopsticks to pop the expanded bubbles. When the egg liquid is half cooked, roll up the egg skin and move it to the front edge of the pot.
4. Brush the empty pot surface with a layer of salad oil again, add an appropriate amount of egg liquid, and slightly lift the egg skin on the edge of the pot to let the egg liquid flow into the bottom. Fry until half cooked, then roll it into the pot again. Side, repeat this until the egg liquid is fried. (My pot is relatively small, and the egg skin rolled up at one time is already thick enough, so I don’t need to do this step).
5. Shape the fried egg skin with a spatula, transfer to a plate, and cut as needed after cooling.
6. Cut the thick egg into thick slices and apply mustard on one side.
7. Wash your hands, dip them in cold water, take an appropriate amount of sushi rice and shape it into a rice ball, place it on a thick omelet, and tie it firmly with seaweed strips. The rice balls don’t need to be too big, just bite-sized ones. P.S. I recommend buying a mold like the one in the picture to save you the process of repeatedly washing your hands and kneading the rice balls.