dashimaki tamago (Japanese style rolled egg) recipe

Ingredients

• Egg 3


• Milk 3 table spoons


• Seaweed dashi 1 tea spoon


• Soya sauce 1 tea spoon


• Sugar 1 and half table spoons

Instructions

1. Mix all the ingredients.


2. Heat up a pan with some oil (about 1 table spoon depending on the size of the pan. Use more if neccesary) with medium fire. Spread the oil evenly as the pan becomes hot. Pour 1/3 of the mixed egg ingredients into the pan, spread it evenly.


3. Once the egg is sort of settled fold the egg 2 times towards you. (Here, if you leave the egg for too long, the egg will be burnt. You can count 1 to 5 after you spread the egg evenly. Then fold it! )


4. Pour some more oil again to the empty space of the pan and spread it evenly. Pour 1/3 of the egg to the empty space. Spread it evenly and make sure that the newly poured egg touches the cooked egg roll.


5. Once the egg is settled (After 5 seconds!) , fold the egg 2 times away from you.


6. Pour some oil again to the empty spot and spread it evenly. Pour the last 1/3 of the egg and spread it evenly. Once settled, fold it 2 times towards you.


7. Slice it after let it cool down a bit.