Japanese basic egg roll
Egg side dishes are one of everyone's favorite side dishes. Today is not a Korean egg roll, but a Japanese egg roll. Even in Japan, this egg roll is said to be the representative side dish of the lunch box. This recipe is made after seeing it in a Japanese best-selling cookbook. Then I'll make it.
4 serving
Within 15 minutes
밥심은국력
Ingredients
  • egg
    5ea
  • Salt
    3little
  • Honey
    2TS
  • canola oil
    suitably
Cooking Steps
STEP 1/12
Prepare five eggs.
STEP 2/12
Break the egg and put it in a bowl
STEP 3/12
2 tablespoons of honey and 3 skewers of salt for egg water. The amount of food you pinch here can be picked up with your thumb and index finger at once.
STEP 4/12
Add honey and salt and dissolve
STEP 5/12
Strain the egg water through a sieve. The string then filters itself out
STEP 6/12
It's a sieve of egg water
STEP 7/12
It's important to control the heat for egg rolls, heat the pan and turn it down to low heat. Then oil the kitchen towel and coat the pan thinly. I got a little tanned because of the camera, but it's okay. It's because you keep pouring egg water and rolling it. Roll the rolled egg roll and apply it with a kitchen towel on the part that lacks oil. Then, continue to pour the egg and roll it when the egg is 80 percent cooked
STEP 8/12
It's a thick rolled omelet.
STEP 9/12
Lay a Korean paper foil or paper foil on the cutting board (preventing oil from seeping into the cutting board) and fix the egg roll on the seaweed foot to make a shape
STEP 10/12
To cut it at regular intervals, cut the middle first, and cut the remaining pieces in half again.
STEP 11/12
It's easy to cut it into the same shape, right
STEP 12/12
It's a basic Japanese egg roll. You can feel a much deeper sweetness with honey in it. I learned a tip from youtip.
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