12:30pm.... Guess what? It's lunch time!!
♨ Today I made a roll of tamagoyaki, which is a type of japanese omelette, and a bowl of udon served with seaweed and sweetcorn.
I love tamagoyaki very much♡ Since I was a child, 'tamago sushi' is my 'must-eat' item when having a meal in a sushi-go-round restaurant due to its slightly sweet taste. However, I didn't even know that it can be served without rice until I had a delightful tamagoyaki in Japan few years ago as it is always served in the form of sushi in Hong Kong!! Since then, I started searching for tamagoyaki recipe and found that different families have their own recipes for tamagoyaki. Finally, I got my own tamagoyaki recipe after many trials♪
kaying's Tamagoyaki Recipe
- Usually, I need 3 eggs for making a roll of tamagoyaki which can be divided into eight thick pieces, depends on the egg size. If it is a small one like those in the uk, you will probably need 4 of them. First, smoothen the beaten egg by filtering once. Afterwards, mix the filtered beaten egg with 1 tablespoon of soy sauce, 1 tablespoon of oliver oil, 3 tablespoons of sugar, a little bit of salt and then, filter the mixture again (*which is the key point to make a smooth tamagoyaki!!)
- Next, apply some oliver oil on a square cooking pan if you have one; if not, just pick a small pan as I did (I don't have my lovely reddish SCP with me in the uk (´∩｀。) It doesn't matter the taste at all, but you may find it a lot easier to make a perfect roll with the help of an SCP. Back to the point, you can spread the oliver oil on a pan by applying the oil on a piece of kitchen towel paper and rub it all over the pan.
- Then, pour one-third of the egg mixture into the pan with medium heating and stir it with a fork gently. When it is about to set, roll the egg towards one side of the pan by a spatular (or a pair of chopsticks) and pour half of the remaining egg mixture into the pan. Make sure you lift the rolled-egg up for a while to let the egg mixture go under it (*otherwise your tamagoyaki will falling apart!!) After that, roll the rolled-egg together with the 'half-done egg' to the other side of the pan and repeat the steps with the remaining egg mixture.
- By the time a lovely roll of tamagoyaki is made, you can choose to cut it into thick pieces and enjoy the delectable taste straight away or; you may put it into the fridge to have a cool dish later on. *I prefer the former one though(^―^)This 'family snack' is so 'easy-to-make' that you can make it anytime you want!! Besides, it can match with different kinds of dishes as well while I found it really nice to have tamagoyaki with udon and rice. Just try to make it once and I'm sure you'll fall in love with it♡
Enjoy and let me know if there is any problem regarding the recipe or you want to share the happiness of having tamagoyaki with me (*・∀-)☆
(As it really takes time to translate quite a long passages of post, the Japanese version is not released yet. But I promise it will be released very soon by 30th November, please be patient!!)
♨又是午餐的時間了!! 今天心情愉快的我給自己做了玉子燒和栗米海帶烏冬。
玉子燒好像已經成為了我的寶物呢（笑）其實從小開始每次吃迴轉壽司，玉子壽司也會是必吃之物。即使它只是全店最便宜的壽司，那種帶著雞蛋甜甜香軟 的滋味還是讓我樂上半天。還真是個小孩呢！雖然如些，那時後的我全然不知道玉子和壽司飯是會有分開的一天，直至在日本的一間小型壽司店吃到玉子燒那種傳統又帶著溫情的好味道。由那時開始，我便經常尋找玉子燒食譜，然後發現日本的家庭都有自己一套制作玉子燒的方法。參考過很多不同的做法和經過許多嘗試後，我也就擁有了自已的「玉子燒食譜」了♪ 也跟大家分享一點制作心得（笑）
kaying的玉子燒食譜
- 要做到一碟有八片厚燒玉子，視乎雞蛋的大小大慨需要三至四隻。首先，將雞蛋打散和 過篩來做出軟溫的蛋液。然後加入一匙淡味豉油、一匙 橄欖油或麻油、三匙砂糖和小許鹽，攪拌融洽後再過篩一次。 （*否則玉子燒便不會那樣酥軟了）
- 另外， 將廚房抹手紙沾一點橄欖油均勻塗抹整個玉子燒鍋面。有的話當然好，因為是專用鍋比較容易掌握，做出來的玉子燒也會正正方方的比較好看。沒有的話也不要緊，用普通的小型平底鍋也就可以了。誰說玉子燒不能圓滾滾的、我在英國也沒有帶來家裡的玉子燒鍋喔 （笑）
- 之後，調至中火把三分之一的蛋液倒入平底鍋加熱，其間要用叉子輕輕繼續攪拌直至蛋液凝固。大慨七成熟時，用鍋鏟或筷子將雞蛋卷到一旁，再加入餘下一半的蛋液。煎的時候要稍微把卷蛋提起來讓蛋液滲到卷蛋下（*不然做好的玉子燒便會支離破碎喔！），在 大慨七成熟時將卷蛋連同半熟蛋卷到鍋的另外一旁，再用剩餘的蛋液重覆上述步驟。
- 當完成一卷玉子燒的時候，你可以選擇將它切開厚塊立即品嚐，或是放進雪櫃冷藏一下待會才吃。而我就比較喜歡在它熱呼呼還冒著煙的時候一口吃下(^―^)
這種家庭小吃的做方真的很便利，想吃的時候隨時就能制作。而且，不管是烏冬還是白飯，它跟很多 食材的味道也很相配呢！一旦試過了你也必定會愛上這個別具家庭風味的玉子燒喔♡
如有關於這個食譜的任何疑問，或是想跟我分享做到美味玉子燒的滋味，請一定要告訴我喔(*・∀-)☆
（由於這篇文章比較長篇翻譯需時，日語版本未能同時推出。它將會在十一月三十日前跟大家見面的，請耐心等候！）
私は今回に日本語のバージョンもまだ書きませんでした．．．
でも、十一月三十日まで書きます！だから、お楽しみください〜ﾖﾛ(｀・ω・´)ｽｸ！
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