【How to cook】日本食の作り方を英語で説明する – だし巻き卵編 | ぐるがもんブログ


【How to cook】日本食の作り方を英語で説明する – だし巻き卵編







How to cook Japanese rolled omelet(だし巻き卵の作り方)

Ingredients for two servings(2人前の材料)

  • 3 medium eggs(Mサイズ卵:3個)
  • 6 tablespoons Japanese stock(だし汁:大さじ6)
  • 3 teaspoons soy sauce(醤油:小さじ3)
  • 2 tablespoons sugar(砂糖:大さじ2)
  • 2 tablespoons mirin/sweet sake(みりん:大さじ2)
  • some vegetable oil(サラダ油:適量)

1. How to cook an egg mixture(卵液の作り方)

Mix Japanese stock, soy sauce, sugar and mirin in a bowl.

Mix the eggs well in another bowl but don’t whip the eggs.

Pour the seasonings mixture into the mixed egg and mix gently.

Strain the egg mixture.

2. How to saute(焼き方)

Heat the pan over a medium heat and add oil to the pan.

If the pan is hot enough by dripping a little bit of the egg mixture by your chopsticks.

Pour about 1/5 of the egg mixture to the pan and spread it all over.

Eggs will harden from the surroundings, so you put the hardened part in the center quickly and spread the egg mixture over the open space.

When the whole is about to harden half-ripe, move the egg from the back to the front to shape it.

Slide the egg to the back and add a little oil.

Pour the egg mixture into the empty space and under the egg using chopsticks.

When the whole is about to harden half-ripe, move the egg from the back to the front to shape it.

Repeat the same operation until the egg mixture run out.

Wrap the egg in a bamboo mat or paper towel to shape the egg while it’s still hot.

Tips on how to cook(作り方のコツ)

  • Don’t make the fire too strong.(火を強くしすぎない)
  • After the pan is hot enough, pour the egg mixture.(フライパンが十分に温まってから卵液を流し込む)
  • Start moving and shaping in a half-ripe state.(半熟状態で卵を巻き始める)
  • Pour the egg mixture into under the egg.(卵の下にも卵液を流し込む)
  • Shape the egg while it’s still hot.(卵が熱いうちに形を整える)
  • A square pan is easier to cook than a round pan.(四角いフライパンだと丸いフライパンより作りやすい)


I introduced how to cook Japanese rolled omelet.
If you are interested why don’t you try to cook it!