Japanese egg yaki
Ingredients: salt,black sesame,eggs,white sugar,peanut oil
Recipe Recommendations
- eggs of 4
- black sesame 15 grams
- peanut oil a little
- salt 1 grams
- white sugar 5 grams
- strange smell
- fried
- ten minutes
- simple
Steps for Japanese egg yaki
1
Prepare 4 eggs.
2
Knock the eggs into a bowl, add black sesame seeds, salt, and sugar, and stir well.
3
Heat the pan, brush the bottom of the pan with oil, pour in the egg liquid and slowly turn the pan until the egg liquid evenly covers the bottom of the pan. When the egg liquid is half-solidified, gently lift one side of the omelet with a shovel and slowly fold it towards the other side. When the egg liquid is half-solidified, gently lift one side of the omelet with a shovel and slowly fold it towards the other side.
4
After rolling, lean against the edge of the pan, brush the pan with a layer of oil, then pour in the egg liquid, and roll it up as described above. Generally, pour 4 eggs in three times, and turn the final folded egg roll to medium heat and then brown the front and back sides to turn off the heat.
5
Cut into slices and place on plates, and eat while it is hot.