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だし�き(memo ver.)

だし�き(memo ver.)
作�：寺井孝太
器に卵を落として きみとしろみ仲良しさん
出汁あわせて波�たてず混ぜましょう
笊でこしながら�を温めます
�はいつでも金なりです
弱�じゃ�目です ��の火加�
油はうすく体に�しく
温度は�と火の距�で 人も同じよ

卵流し�んで�泡をつぶして
�しく�を返しましょう
何度も何度もコツコツと�いて
焦らず今を真面目にね
手を�くなよ最後まで �り道はご用心
余�でかたち整え 出来上がりです
さぁ召し上がれ

Making Dashimaki Tamago (memo ver.)

Making Dashimaki Tamago (memo ver.)
Arranger: Kota Terai
Break the eggs into a bowl. Beat the yolk and white until they are smooth.
Mix in the dashi stock, but be careful not to make waves.
Strain the mixture through a sieve while warming the frying pan.
Remember, eggs are worth their weight in gold.
If the heat is too low, the eggs will be undercooked. If it is too high, they will burn.
Apply a thin layer of oil to the pan.
The temperature depends on the heat and the distance from the flame. The same goes for people.

Pour the egg mixture into the pan and use a chopstick to gently break the bubbles.
Gently flip the egg over.
Continue to cook the egg, flipping it over and over again.
Don't be impatient. Take your time and do it right.
Don't let go until the end. The finishing touches are important.
Shape the egg with a spatula and it is done.
Now, go ahead and enjoy!