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15minutes
Break the egg into a bowl and melt it well like cutting.
Add (A) and mix well.
Strain with a colander.
Apply oil to every corner of the pot.
Heat over medium heat, pour in a ladle of egg juice, and spread over the whole.
Before the egg is completely set, use chopsticks to cut off the corners and fold it from the back to the front.
Repeat until the egg is exhausted.
Immediately after baking, roll it up to shape it.
・ Thaw the eggs well before adding the soup stock and seasonings.
・ By straining the egg liquid, it will be baked evenly and beautifully. This effort is the point.
・ If it gets burnt, reduce the heat or bake while removing it from the heat.
・ If you are not good at wrapping with chopsticks, use a spatula.
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