Ingredients
4 Eggs
Tsuyu - 2 tbsp
or Dashi powder + Water
Can be skipped
Soy sauce - 1 tsp
Mirin - 1 tsp
substitute with rice wine
Sugar - 2 tsp
Vegetable oil (for pan)
Instructions
Step 1
Beat eggs into a bowl.
Step 2
Add Tsuyu or Dashi Powder diluted in water (3 tbsp), soy sauce (1 tsp), mirin or rice wine (1 tsp), and sugar (2 tsp) into the bowl with the beaten eggs.
Step 3
Heat pan and coat it with vegetable oil.
Step 4
Once the pan is hot, pour a thin layer of egg mix. Stir slightly before cooked all the way.
Step 5
Roll the layer to one end of the pan.
Step 6
Pour the next layer of egg mix. Slightly lift the 1st layer so that the newest layer coats underneath it to stick.
Step 7
Roll the layer to one end of the pan. Repeat.
Step 8
Cook to your desired thickness. You should be able to make 2 rolls.
Tips:
After rolling a new layer, let it sit for a couple seconds in order to get that light brown/golden color,
After rolling a new layer, press the rolled egg with a spatula to create that squarish look.