玉子燒也叫厚蛋燒，就是厚厚地捲起來的日式煎蛋，但它也絕不僅僅只是煎蛋而已。好的厚蛋燒切開來應該看不到明顯的分層，口感又嫩又滑，咬下去有種汁水充盈的感覺。有了下酒菜，再配一杯米香濃郁冰涼舒爽的濁酒，完美~ 圖文菜譜 ![曼達小館 日式居酒屋系列_玉子[00_02_43][20151208-214223-0]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_02_4320151208-214223-0.jpg)
厚蛋燒：雞蛋6個，甸煮小魚乾2大勺，蔥花2大勺，白蘿蔔，日式高湯70ml，味啉1小勺， 濁酒1大勺，鹽1小撮，黑胡椒1小撮 日式高湯：昆布3片，木魚花1把，清水1L 做法： ![曼達小館 日式居酒屋系列_玉子[00_03_12][20151208-214644-2]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_03_1220151208-214644-2.jpg)
1. 把昆布放入冷水中煮到快要沸騰 ![曼達小館 日式居酒屋系列_玉子[00_04_07][20151208-214714-3]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_04_0720151208-214714-3.jpg)
2. 撈出昆布，倒入一把木魚花 ![曼達小館 日式居酒屋系列_玉子[00_04_39][20151208-214748-4]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_04_3920151208-214748-4.jpg)
3. 水沸後煮2-3分鐘，關火靜置片刻，過濾即可得到日式高湯。將高湯晾涼待用 ![曼達小館 日式居酒屋系列_玉子[00_05_11][20151208-214839-5]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_05_1120151208-214839-5.jpg)
![曼達小館 日式居酒屋系列_玉子[00_05_41][20151208-214943-6]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_05_4120151208-214943-6.jpg)
4. 蘿蔔擦成泥，切碎蔥花和小魚乾待用 ![曼達小館 日式居酒屋系列_玉子[00_06_20][20151208-215025-8]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_06_2020151208-215025-8.jpg)
![曼達小館 日式居酒屋系列_玉子[00_06_41][20151208-215106-9]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_06_4120151208-215106-9.jpg)
5. 雞蛋輕輕打散，將全部配料加到蛋液中 ![曼達小館 日式居酒屋系列_玉子[00_07_27][20151208-215207-0]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_07_2720151208-215207-0.jpg)
6. 準備一小碟油，取一張乾淨的廚房紙浸在油中待用 ![曼達小館 日式居酒屋系列_玉子[00_07_47][20151208-215244-1]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_07_4720151208-215244-1.jpg)
7. 將玉子燒鍋預熱，用浸了油的廚房紙擦一下鍋底 ![曼達小館 日式居酒屋系列_玉子[00_08_06][20151208-215314-2]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_08_0620151208-215314-2.jpg)
8. 倒入1/3的蛋液，用筷子輕輕攪動 ![曼達小館 日式居酒屋系列_玉子[00_08_42][20151208-215415-3]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_08_4220151208-215415-3.jpg)
9. 等蛋液半凝固時將雞蛋捲起來折成3折 ![曼達小館 日式居酒屋系列_玉子[00_09_18][20151208-215518-5]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_09_1820151208-215518-5.jpg)
10. 倒入剩下蛋液的1/3，等蛋液半凝固時捲起對摺 ![曼達小館 日式居酒屋系列_玉子[00_11_31][20151208-215819-0]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_11_3120151208-215819-0.jpg)
11. 再分兩次倒入剩下的蛋液，直至雞蛋全部捲起 ![曼達小館 日式居酒屋系列_玉子[00_11_39][20151208-215952-1]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E7%8E%89%E5%AD%9000_11_3920151208-215952-1.jpg)
12. 轉移到竹簾上，輕輕按壓，稍涼後切塊 ![曼達小館 日式居酒屋系列_預告[00_00_21][20151110-002813-4]](http://www.amandatastes.com/wp-content/uploads/2015/12/%E6%9B%BC%E9%81%94%E5%B0%8F%E9%A4%A8-%E6%97%A5%E5%BC%8F%E5%B1%85%E9%85%92%E5%B1%8B%E7%B3%BB%E5%88%97_%E9%A0%90%E5%91%8A00_00_2120151110-002813-4.jpg)
13. 配蘿蔔泥一起上桌即可 Tips： 1. 煮高湯時不要把海帶煮沸 2. 打散雞蛋時動作輕柔，不要將雞蛋打發 3. 雞蛋下鍋後要用筷子攪動，戳破氣泡，避免蛋液局部受熱過多 4. 每次卷雞蛋時都要在蛋液還未完全凝固時就捲起來 5. 也可以不加小魚乾和蔥花，這樣基礎版的玉子燒可以放涼了再吃也不錯
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