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Japanese rolled omelet

Some thin soy sauce and sweet sake makes the rolled omelet tasty. The broth spreads in your mouth when you eat.
Egg 4
Broth 150ml
Thin soy sauce 2 teaspoon
Sugar 1/2 tablespoon
Sweet sake 1/2 tablespoon
Appropriate quantity of salad oil
Japanese rolled omelet
  • 1 Lightly beat an egg in a bowl.
  • 2 Add broth, thin soy sauce, sugar, and sweet sake in the bowl and mix.
  • 3 Strain the egg mixture.
  • 4 Spread 1/2 tsp salad oil over the pan. Heat the pan over a medium heat until you hear the sound of the egg mixture setting.
  • 5 Put 1/5 of the egg mixture evenly on the pan.
  • 6 When each side of the egg mixture starts to set, quickly move the set area of the mixture to the center with a spatula. Cook until the mixture is evenly half-boiled.
  • 7 Roll the mixture from the back toward you and shape it.
  • 8 Slide the shaped egg to the back. Spread 1/4 salad oil in the front of the pan.
  • 9 Pour the egg mixture in the exposed area of the pan and spread the mixture under the rolled omelet.
  • 10 Roll the mixture from the back toward you when the mixture is half-boiled.
  • 11 Repeat the direction 8-10 and finish to cook.
  • 12 Put in on the wrapping film and wrap. Leave it for 5 minutes and shape.
  • 13 Cut it into easy-to-eat size.
  • 14 Place on the dish and serve.
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