Thick egg rolls vs egg rolls, are they not the same thing? Comes with a magic thick egg roast instruction video

What’s the difference between Shonin thick egg rolls VS ordinary egg rolls?

Uncle Miao, a master of Japanese cuisine, makes his first appearance on the scene, teaching you how to make an advanced version of thick egg yakisoba.

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To make thick egg-yaki at the level of a sushi restaurant, One thing must be clarified first:

Home-cooked Japanese egg rolls (also called Tamago rolls) and the piece of egg on top of the sushi restaurant "Tamaja Sushi" are not, strictly speaking, the same thing. Not the same thing.

Nani? ! Aren't they all just eggs rolled in a pot? What's the difference?

What we usually call thick egg rolls corresponds to thick-roasted eggs (thick roasting tamago), and ordinary egg rolls refer to the so-called juicy egg rolls (chuyaki tamago). Although they are all egg dishes, they have certain differences in taste, shape and method.

It can be summarized as follows:

? Taste form

Thick roasted eggs: The appearance is firm, with no obvious layers, but the surface has an attractive texture Burnt brown. It is very solid when eaten in the mouth, with a sweet and rich taste. It can be eaten alone without adding anything else. When eating, you can hold a large one in your hand, or put it on a skewer to make skewers - the skewers of tamagoyaki that are everywhere in Tokyo's Tsukiji Market are thick-roasted eggs; of course, so is tamago sushi. Made with thickly roasted eggs.

Tamako sushi made with thick-roasted eggs

Tsukiji Market thick-roasted eggs

Juicy egg roll: it looks soft, with obvious layers, and no burnt color on the surface , tender and juicy in the mouth (the juice comes from here), and tastes fresh and salty. Half of the dishes ordered at izakayas include this item, and it is usually served with grated radish and soy sauce. It also has many derivative products, such as eel sauce rolls, burdock sauce rolls, mentaiko sauce rolls, etc. The methods are almost all about rolling side dishes in the middle of the sauce rolls.

Juicy egg rolls

? Ingredients?

Thick roasted eggs: eggs, mirin, dashi stock, sugar, soy sauce, and Japanese sake are used, so the taste Rich.

Juicy egg rolls: Seasoned with only mirin and salt, the taste is light, but in order to pursue a juicy effect, stock will be added.

? Pots and utensils ?

The pots used to make these two egg dishes are the so-called "tamagoyaki hot pot grilled egg pot".

The home-cooked version usually uses a non-stick pan

But in sushi restaurants, you don’t use a non-stick pan when making thick egg yaki! The picture above is the copper pot used by "craftsmen". The thick-cooked eggs produced have a beautiful brown color, but if ordinary people use it, it is usually easy to stick to the bottom.

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Thick roasted eggs are more difficult and are one of the entry-level dishes in sushi restaurants. There are "craftsmen" who make thick-roasted eggs in Japan, and the skills they can master are accumulated over decades, such as the 80-year-old "Marutake" shop in Tsukiji Outer Market:

Marutake

It’s a bit late to start the topic today... The sushi restaurant is of standard but "Shiniki thick egg-yaki", what should I do at home?

Uncle Miao, a penguin food and drink expert, appears for the first time, teaching you this quick and easy "Advanced Thick Egg Omelette" step by step!

Duration: 3'11

Production steps

1. Beat the eggs, add seasonings and mix well.

2. Put oil in the pot and pour in some egg liquid when the oil temperature is low.

Tips: Use medium-low heat. Use chopsticks to pop the foaming parts while the eggs are solidifying, so that the egg liquid can form a flat egg cake.

3. After the shape is slightly fixed, slowly roll up the egg cake and rub some oil on the empty part.

4. Pour the remaining egg liquid into the pot until it fills the bottom of the pot. Repeat steps 3-4.

5. When the egg roll reaches a certain thickness, use a spatula to compact it slightly and squeeze out the air to make the texture more dense. Slightly fry the front and back sides in the pan until the surface turns brown before serving.

Tips: Special pots can also be easily purchased in domestic supermarkets (or Xubao or X stores). For those who are trying it for the first time, the success rate is higher with coated pots. .

Beautiful Thick Egg Roast Award

Editor｜blublu Photography｜Jason? Video Producer｜Ariel