Japanese egg yaki
Ingredients: salt,eggs,sugar,seaweed,sunflower oil
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Japanese egg yaki
1
4 eggs.
2
Three packs of seaweed.
3
Beat the eggs into a bowl and stir to disperse. Cut the seaweed into pieces. Pour the seaweed into the egg liquid, add a little sugar and salt, and stir well.
4
Heat the pan, coat it with oil, turn to low heat, pour in the egg liquid, and turn the pan slightly to spread the egg liquid evenly across the bottom of the pan.
5
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.
6
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.
7
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.
8
Cut into slices and place on plates, and eat while it's hot ~