海苔玉子燒 Nori Tamagoyaki
2016 年 06 月 29 日發佈 HeidiMom媽媽札記
列印
玉子燒，又名厚蛋卷，聽說在日本每個家庭也會有自家獨特的口味。網上搜尋到的食譜固然琳瑯滿目，而且做法和所用工具也各有不同。
在此，特意為大家介紹一下我家口味的玉子燒，除了可以獨自成菜，放在便當裡也是非常合適的！
影片參考：
https://youtu.be/kwH7JKK9Dok
訂閱Facebook：
https://www.facebook.com/heidimom.diary/
在此，特意為大家介紹一下我家口味的玉子燒，除了可以獨自成菜，放在便當裡也是非常合適的！
影片參考：
https://youtu.be/kwH7JKK9Dok
訂閱Facebook：
https://www.facebook.com/heidimom.diary/
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1把所有材料拌勻③。 Mix all the ingredients, sauce and seasonings well③.
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2倒少許油進平底鍋④，均勻掃開。 Pour a little oil onto a pan④ and spread well.
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3開中小火⑤ 待鍋子熱了，倒進約1/3的蛋液。 Heat the pan at low to middle heat⑤. Then pour in about 1/3 egg mixture.
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4等待形成半熟⑥ 蛋皮後，鋪上切割好的海苔，捲起蛋皮，用鏟子輕壓定形。 Wait until a half-cooked⑥ thin egg sheet is formed. Then place a sheet of cut nori & roll. Press slightly to fix the shape.
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5把蛋卷撥去鍋子的一端，再倒入蛋液。 Move the egg roll to one side of the pan. Pour in the egg mixture again.
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6重覆步驟4和5直至用盡蛋液。 Repeat Steps 4&5 until the egg mixture is used up.
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7如在蛋液定形時看見有氣泡，必需刺破。 Pierce the bubbles if there’re any.
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8最後用鏟子多方向壓實定形⑦。 Press firmly to consolidate the shape⑦.
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9待蛋卷稍涼，切件上碟即成。 Cut and serve when the tamagoyaki is slightly cooled.
TIPS
1. 鰹魚粉在日式超市有售，正名「出汁」，是由昆布、鏗魚等材料做成的調味粉。如買盒裝內附10小包的，可以用1包（10克）代替2茶匙。
調味汁其實可以自行調配的，比如用日式的麵豉汁、中式的雞湯甚至西式的溶化牛油＋牛奶也無妨。
Dashi powder, a kind of fish broth powder sold in Japanese supermarket, is mainly made of kelp & bonito.
You may modify the sauce in your favor, like using miso soup, chicken broth or even melted butter and milk.
2. 這口味的玉子燒比較接近日本的關西口味，上湯味濃而不太甜。
This recipe introduces a tamagoyaki tasted not too sweet, like that in Kansai.
3. 拌材料時不用太用力，大致拌勻即可，這樣可以口感比較有層次。
如果想口感細滑的話，建議過一過篩。
To keep a better texture, just mix all the ingredient slightly is ok. If a smooth texture is needed, sifting is suggested.
4. 做玉子燒不一定要用玉子燒鍋的，用普通圓形的小平底鍋也行。
Use a circle pan is ok.
5. 用小火或中小火比較容易掌握蛋皮的顏色。
The color of egg sheet can be better controlled if we do it at low to middle heat.
6. 為免口感過於粗糙，蛋皮不用全熟才捲起，餘溫會把它煮熟。
Roll up when the egg sheet is hard-cooked can prevent over-cooked.
7. 坊間很多食譜也建議用竹簾或錫紙包起來壓實定型。我個人比較懶，也覺得沒此步驟外形口感沒太大影響，所以就省了。
It is suggested to use bamboo mat etc. to fix the shape. However, skip this step will not affect too much.
調味汁其實可以自行調配的，比如用日式的麵豉汁、中式的雞湯甚至西式的溶化牛油＋牛奶也無妨。
Dashi powder, a kind of fish broth powder sold in Japanese supermarket, is mainly made of kelp & bonito.
You may modify the sauce in your favor, like using miso soup, chicken broth or even melted butter and milk.
2. 這口味的玉子燒比較接近日本的關西口味，上湯味濃而不太甜。
This recipe introduces a tamagoyaki tasted not too sweet, like that in Kansai.
3. 拌材料時不用太用力，大致拌勻即可，這樣可以口感比較有層次。
如果想口感細滑的話，建議過一過篩。
To keep a better texture, just mix all the ingredient slightly is ok. If a smooth texture is needed, sifting is suggested.
4. 做玉子燒不一定要用玉子燒鍋的，用普通圓形的小平底鍋也行。
Use a circle pan is ok.
5. 用小火或中小火比較容易掌握蛋皮的顏色。
The color of egg sheet can be better controlled if we do it at low to middle heat.
6. 為免口感過於粗糙，蛋皮不用全熟才捲起，餘溫會把它煮熟。
Roll up when the egg sheet is hard-cooked can prevent over-cooked.
7. 坊間很多食譜也建議用竹簾或錫紙包起來壓實定型。我個人比較懶，也覺得沒此步驟外形口感沒太大影響，所以就省了。
It is suggested to use bamboo mat etc. to fix the shape. However, skip this step will not affect too much.
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