Japanese Dalgona Karumeyaki Recipe

In Cooking Tree, Japanese Dalgona Karumeyaki is on the menu, and we’ll show you how to make it from scratch.

I made Japanese-style dalgona Karume-yaki that appeared in Atamamma~

Korean-style dalgona is flat and hard, but Japanese-style dalgona is puffy and has a crispy and light texture.

If you put it in your mouth, it melts like cotton candy, and I think it’s really fun~^^

When mixing egg whites and baking soda, the whites can be foamed or the instructions are not okay, but I think it mixes better with foaming~

I’ve made it with white sugar and brown sugar once, but white sugar swells up, but it doesn’t crack easily, and it burns quickly when the temperature rises.

Brown sugar hardly swells because of its thick consistency, so I don’t think it’s suitable for making Japanese-style dalgona.

The sugar boils with a large bubble, then heats it until the bubbles become small and thick.

I think you have to add the soda and stir quickly to mix it well so it doesn’t clump together.

It wasn’t as easy as I thought and I failed a lot.

It is easy to make Korean dalgona, but I think Japanese dalgona has a charm because of its interesting texture~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾