Japanese seasoned egg roll
Ingredients
- 3 Eggs
- Sugar 1tbs
- Salt 1tsp
- Oil 1tbs
Method
- Whisk the egg, salt and sugar.
- Heat the frying pan and add the oil. A square pan would be best, to get a professional shape.
- Add egg to the pan in small quantities, similiar to making an omelette, but a lot thinner.
- Once cooked, fold the egg into one corner, its final width should be about and inch and a half.
- Repeat the process again, keep the previous egg in the pan, and roll it with the next egg layer.
- Keep repeating this process until all your egg has been used.
- Finally remove from the pan, cut of the ends, for a clean finish, and slice into small bite sized pieces.
- If you wish, you may wrap a small piece of nori ’sea weed’ around the middle of the Tamagoyaki piece.
- Serve with soy sauce.
Ingredients
- 卵 ３個
- 砂糖 大1
- 塩 小１
- サラダ油 大１
Method
- 卵と塩、砂糖をよく混ぜ合わす。
- 熱したフライパンに油を入れ、とき卵を1/3流し入れてくるくると菜ばしで端から巻いていく。
- 巻いてある卵をフライパンの端に寄せて、スペースの空いているフライパンに残りの時卵半分をフライパンに入れ更に巻いていく。
- 最後のとき卵も流しいれ3と同様に巻きあがったら出来上がり。包丁で好きな大きさに切って召し上がれ♪
