Baked sushi with thick eggs
Published Jun 9, 2022 at 07:32am ET
- 1 Scatter the eggs and add the Japanese style broth, sake, salt and sugar to the egg mixture.
- 2 Take a square pan and heat it until chopsticks dip in a small amount of egg liquid and drop it into the pan to make a "nourishing" sound, then start frying thick eggs.
- 3 Spread a thin layer of salad oil on the surface of the pan, pour in a proper amount of egg liquid, cover the pan, fry slowly over medium heat, and puncture with chopsticks where there are bubbles expanding. When the egg is half-cooked, roll up the skin and move it to the side of the pot in front.
- 4 Re-brush the surface of the empty pan with salad oil, add a proper amount of egg liquid, and slightly lift the edge of the pans egg skin, let the egg liquid flow below, fry until half-cooked, and then roll it again to the edge of the pan, so as to repeat until the egg liquid is fried. My pot is relatively small. The egg skin rolled up at one time is thick enough. I didnt do this.
- 5 The fried eggskin is shaped with a spatula and moved to a plate. When its cool, it needs to be cut.
- 6 Cut the thick eggs into thick slices and spread mustard on the side.
- 7 Wash your hands, dip them in cold boiling water, take a proper amount of sushi rice and grip them into rice balls, place them on thick eggs, and tie them firmly with seaweed strips. The rice ball should not be too big, just one bite. P.S. recommends buying a mold in the picture to avoid repeated hand washing and kneading of rice balls.
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