Nihon – no – Reshipi (Part II)

Nihon - no - Reshipi in Hitomi's style

B. Dashi maki tamago --Rolled Egg -- ไข่ม้วน

Ingredients:

Eggs, Oil, Soy Sauce, and Sugar

Directions:

To prepare:

Mix eggs in a bowl with soy sauce and sugar. You will have the egg mixture.

To fry:

1) Pour very small amount of oil into a frying pan, use the medium heat.

2) Wipe a frying pan with a cloth swab moistened with oil.

3) Keep a cloth swab to use again.

4) Divide mixed eggs into several parts. It depends on how many rolls you want i.e. divide eggs into 4 parts, if you want your eggs got 4 rolls.

5) Pour the first part into the pan, then spread the eggs to the thin layer.

6) Break the bubbles by using chopsticks to get easy to roll eggs.

7) When the eggs almost done, roll the egg layer toward yourself with chopsticks.

8) Leave the first roll in the pan at the end of the pan away from you.

9) Wipe a pan with an oily swab.

10) Pour the second part of the egg mixture into the pan.


11) Spread the egg mixture to be a thin layer, while lifting the rolled egg to make the egg mixture spreads under the first roll.

12) Repeat Step 6) to 11) until the egg mixture is empty.

13) Remove from a frying pan to a plate, and then slice the rolled egg into pieces with 1 centimetre width each piece.

14) Ready to E-A-T....Oishii! Delicious! Aroi!