STEP 1/6
Beat in 5-6 eggs
Add the stock and seasonings and beat the eggs.
STEP 2/6
If you're done with the egg wash, strain it through a thin strainer.
You have to remove the string. You have to remove it like this
It's soft.
STEP 3/6
Sprinkle cooking oil evenly in a pan dedicated to egg rolls.
Don't get too swollen.
Just pour it in moderation.
I always put the fire on low heat. Put the egg water on top.
STEP 4/6
It might break off in the middle. It's okay to do this.
You can pour the egg mixture again and turn it over slowly.
While making it, pour in a bit of cooking oil.
STEP 5/6
If you do this process 5-6 times, it becomes like this.
I think it took about 20 minutes to make it like this.
It's not normal..
STEP 6/6
Cut it into bite-size pieces
Lastly, if you spray a little bit of katsuobushi, it's done!
It was a bummer that I couldn't make it straight.
It's soft and moist..It's different from the egg roll I've been eating so far!!
More detailed recipes can be found on the YouTube video above.
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