伊達巻｜やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし

Put the hanpen in a plastic bag, remove the air, and crush it with a rolling pin until it becomes smooth.

Break the egg into a bowl, add seasoning (A) and mix.
Put in 1 bag and mix well.
After mixing, strain with a fine-grained colander to make it smooth.

Spread the oil on a warm frying pan and wipe off any excess oil.
Remove from the heat and pour in the egg liquid.
Cover and bake on very low heat for 8 minutes.

After 8 minutes, open the lid and check if the back side is browned.
Take it out on a plate, cover it with a frying pan, and turn it over.
After turning it over, lightly press the surface with a spatula to flatten it.
Cover again and bake for 3 minutes.

After baking, turn it over and take it out on a roll.
Cut off about 2 cm at both ends and make two shallow cuts at 2 cm intervals from the front.
Place the cut-off ends side by side on the front side.
Make a roll around the place where both ends are placed.
Rewind it again and roll it in so that it slides.
Put rubber bands on both ends to cool and stabilize the shape, then cut to the desired thickness to complete.