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Foolproof Usuyaki Tamago (thin Omelette) And Kinshi Tamago (shredded Omelette) For Chirashi Sushi Recipe

Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi Recipe
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Prepare the ingredients before making Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi in your home. Then, follow these steps below to serve Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi for your family or friends.

Ingredients: Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi

  • 3 medium Eggs
  • 1 tbsp Mirin
  • 1 tbsp Shiro-dashi
  • 1 tsp Katakuriko
  • 1 Vegetable oil
  • If you don't have shiro-dashi:
  • 3 medium Eggs
  • 1 tbsp Mirin
  • 1 tbsp Water
  • 1 tsp Katakuriko
  • 1 pinch Salt

How to Make Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi in your home by yourself.

    Step 1
  • Combine the mirin and shiro-dashi in a bowl and mix in the katakuriko until there are no lumps.
  • Step 2
  • Add the egg, and beat well until well-combined. Strain through a fine meshed sieve. It will be even better if you strain it through a cheesecloth.
  • Step 3
  • Moisten and tightly wring out a kitchen towel, fold it and put it next to the stovetop. Heat oil in frying pan over medium heat. When the pan is hot, wipe excess oil in the pan with a paper towel.
  • Step 4
  • Put the bottom of the frying pan for a second on the moistened kitche towel to even out the heat. Put 1 ladleful of the egg mixture in the pan, and tilt the pan to spread it out.
  • Step 5
  • Cook over very low heat as if you're drying out the egg. When the top is dry, peel the omelette off the pan using a skewer.
  • Step 6
  • Line a sieve with paper towel and transfer the omelet. Let cool. The omelets will stick to each other, so don't stack them.
  • Step 7
  • To make kinshi tamago (shredded omelette), discard the crispy bits around the edges, roll it up and slice as thinly as possible
  • Step 8
  • Untangle gently with your hands as if you're fluffing them up.
  • Step 9
  • Adjust the amount of shiro-dashi depending on the brand, since the saltiness varies. A basic ratio is 1 teaspoon of shiro-dashi to 2 teaspoons of water.
  • Step 10
  • Mirin adds sweetness, so the sugar is optional. Mirin or sugar make the omelette more likely to burn, so watch the heat carefully.
  • Step 11
  • Situation to avoid No. 1: If you don't completely dissolve the katakuriko, or leave the egg mixture sitting around for too long, you'll get white lumps.
  • Step 12
  • Situation to avoid No. 2: If the frying pan is too hot, the omelette start cooking before it's been spread around the pan and will form lumps.
  • Step 13
  • Situation to avoid No. 3: If the temperature of the pan is too low, the egg mixture won't spread evenly and only the middle will cook, forming lumps.
  • Step 14
  • A recipe using usuyaki tamago:
  • Step 15
  • Another recipe using usuyaki tamago:
  • Step 16
  • A recipe using kinshi tamago:
  • Step 17
  • This is another festive sushi recipe that uses kinshi tamago.
  • Step 18
  • Here's another recipe using kinshi tamago:
Foolproof Usuyaki Tamago (thin omelette) and Kinshi Tamago (shredded omelette) for Chirashi Sushi Reviews

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