ROLLED EGGS OR SWEET OMELET
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Break eggs into a bowl, beat and filter through strainer.
- Add dried bonito fish stock, soybean sauce, brown sugar, mirin, and sake into the egg mixture.
- Stir and thoroughly blend the contents together.
- Using oil soaked cloth, grease the square pan by daubing the cloth over the entire surface of the pan.
- Set over medium heat and pour the egg mixture onto the pan, forming a thin layer.
- As the eggs begin to cook, use a wooden spatula and lift the egg sheet starting from the top end of the pan and roll towards the bottom end. Let the rolled egg sit n the pan.
- Grease the pan again with oil soaked cloth and wait for the oil to heat up.
- Then pour the egg mixture onto the pan and as it cooks, use spatula to push the previously rolled egg onto the new layer and roll up the egg sheet over the finished roll from the bottom side on the pan all the way up, forming a second layer.
- Remove and place on a serving plate.
- Slice the rolled eggs into bite-sized pieces and drape with nori seaweed.
- Arrange on a plate garnished with grated daikon and adorned with flower-shaped carrots and pumpkin pieces.
INGREDIENTS
- 10 chicken eggs
- 2 sheet nori seaweed, cut into thin strips
- 100 grams dried bonito fish stock
- 8 tablespoon brown sugar
- 4 tablespoon Japanese soybean sauce
- 2 tablespoon mirin
- 2 teaspoon sake
- Vegetable oil
- Grated daikon
- Carrots and pumpkin, cut into flower shapes through shaped cutters for decorating
- Square pan for making rolled eggs
7 comments for “Rolled Eggs or Sweet Omelet”
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