Japanese rolled omelet
Egg 4
Broth 150ml
Thin soy sauce 2 teaspoon
Sugar 1/2 tablespoon
Sweet sake 1/2 tablespoon
Appropriate quantity of salad oil
Some thin soy sauce and sweet sake makes the rolled omelet tasty. The broth spreads in your mouth when you eat.
Préparation
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Lightly beat an egg in a bowl.
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Add broth, thin soy sauce, sugar, and sweet sake in the bowl and mix.
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Strain the egg mixture.
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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.
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Put 1/5 of the egg mixture evenly on the pan.
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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.
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Roll the mixture from the back toward you and shape it.
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Slide the shaped egg to the back. Spread 1/4 salad oil in the front of the pan.
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Pour the egg mixture in the exposed area of the pan and spread the mixture under the rolled omelet.
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Roll the mixture from the back toward you when the mixture is half-boiled.
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Repeat the direction 8-10 and finish to cook.
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Put in on the wrapping film and wrap. Leave it for 5 minutes and shape.
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Cut it into easy-to-eat size.
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Place on the dish and serve.
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