Rolled flavored eggs

Preparation:Making egg mixture

Rolled flavored eggs
Break eggs into a bowl with the tips of chopsticks draw the letters Z on the bottom so that eggs don’t foam.
Cool dashi then mix sugar, soy sauce, salt.
Little by little add (2) to (1) Mix it without making foam.
With net ladel strain, make the eggs smooth.

Making momiji-oroshi
Mix daikon oroshi with crushed red peppers.

How to make:
Heat egg pan (tamago-yaki ki), spread oil thinly with cotton or a paper towel.
Dip the tip of chopsticks into the egg mixture to test the pan tempurature. When the pan is slightly hot, pour 1/3 of the egg mixture in.
When the surface is almost cooked, slowly roll from front to back.
Re-oil pan, pull rolled egg forward, re-oil other side. Put 1/2 of the remaining egg into pan. Lift completed roll to allow egg under.
When the surface is almost cooked, slowly roll from front to back.
Repeat steps (4) and (5).
Cool slightly, cut into 2 cm slices, put on a dish.


Ingredients (for 4 servings)

6 eggs, dashi (ichiban dashi 75cc ), 1/2 teaspoon sugar, 1 1/2 teaspoon light flavor soy sauce, 1/3 teaspoon salt, salad oil, 1/2 cup of daikon orosh (grated white radish), ichimi togarashi (hot red chilli).