厚蛋燒 Hou Dan Shao Thick Roasted Eggs
材料
雞蛋5顆
Ingredients
5 eggs
調味料
味霖 2大匙
柴魚醬油 2大匙
Seasoning
2 tablespoons Mirin rice wine
2 tablespoons Bonito soy sauce
作法：
1. 將蛋打散，加入所有調味料均勻調和成蛋液。
2. 方型平底鍋抹少許油並燒熱，倒入適量作法1的蛋液使其均勻佈滿鍋底，用小火慢煎，有氣泡鼓起時用竹筷戳破以防厚蛋有空隙產生。
3. 煎至略凝固時，將前端蛋皮往後摺三折，推至方鍋前緣。
4. 鍋底再抹油，再倒入適量作法1的蛋液，並掀起鍋邊蛋皮，讓新加入的蛋汁流入下方佈滿整個鍋底，煎至半熟時，再將蛋皮包摺起來，推向前方鍋邊，重複上述步驟直到蛋液用完煎成厚蛋。
5. 將厚蛋每個邊都立起煎至定型且微焦香。將煎好的厚蛋移至壽司竹簾上。趁熱利用竹簾將厚蛋包捲塑型，放置冰箱冷藏定型，食用時切小塊即可。
Preparation Instructions:
1. Beat the eggs, add in all the seasonings and mix evenly with the beaten egg.
2. Add a little oil into square pan and heat it. Pour in about 1 egg's worth of the beaten egg mixture, sufficient to cover the bottom of the pan. Place on low heat and pop any bubbles with a toothpick to prevent spaces from forming in the egg layer.
3. Cook until slightly solidified then fold the egg layer to form three layers, and push to the side of the pan.
4. Add a touch of oil to the bottom of the pan, and then pour about 1 egg's worth into the pan, so that each newly added egg layer flows over and covers the entire bottom of the pan. When the egg layer is halfway cooked, fold up the egg layer and push it to the side of the pan. Repeat the preceding steps until the egg mixture is used up.
5. Cook all the egg layers on all sides until firm and slightly brown. Then move the fried egg layers onto a sushi bamboo rolling mat. Use the bamboo mat to wrap the hot egg layers to shape it, and place into the refrigerator to cool down. Cut into small pieces before serving.
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