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15minutes
Break the egg into a bowl and add salt to dissolve.
Add the soup stock and stir well.
Cut the eel kabayaki in half vertically and then in half horizontally to divide it into four equal parts.
Apply oil to every corner of the warm omelet.
Pour in the egg liquid and wrap the eel kabayaki.
Continue to pour in the egg liquid and roll it up.
Repeat about 5 times.
Cut it to the size you like and serve it on a plate.
・ Egg liquid can be thoroughly melted and loosened to achieve a uniform and beautiful finish.
・ Warm the omelet to a suitable temperature before baking.
・ Crush the bubbles created when the egg liquid is poured with chopsticks.
・ When rolling eggs, shake the omelet at the right time to make it easier to roll. It can be easily rolled by using a spatula.
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