| Ingredientsˇˇˇˇ(Serves 2) |
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3 eggs, beaten dashi-jiruDashi-jiru are used in Japanese recipe as a stock. In case of using instant stock named "dashi-no-moto", "hon-dashi", etc. you can make dasi-jiru easier by putting the instant stock in boiled water.ˇˇ |
| 1 | Blend eggs, sugar, sake, mirin, soy sauce and salt. Add dashi-jiru and mix thoroghly. |
| 2 | Preheat a skillet and spread salad oil with a paper towel. |
| 3 | Pour 1/4 of the above blended egg in the skillet and spread, inclining and rolling the skillet in order to make thin egg sheet.. |
| 4 |  Before egg become hard, pick up the edge of egg with a turner and roll up such as rolled crepe.ˇˇ Then put it aside of the skillet. |
| 5 |  Leave it on the skillet and spread salad oil with paper naphkin again.Picking up the egg and pour remiaining 1/3 egg in the skillet. Before egg become hard, roll up the same as previous process. As for remaining eggs, please do the same process.  Point 1: When you add the next egg, please pick up the rolled egg in order
to join.Point 2 : Spread salad oil every adding egg. |
| 6 | Cut the egg into a mouthful size. |
| 7 |  Grate daikon. Serve eggs on the dish and place grated daikon. |