伊達巻｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Fold both ends of the cooking sheet twice to a width of about 2 cm.
Turn it over and fold it once to a width of about 2 cm.
Stand the folded part like a wall, pinch the corners, fold it in and staple the upper side.

Put the hanpen in the zip bag and mash it by hand.
Open in a bowl and knead with a spatula.

Break the egg into the bowl of 2 and mix well with a whisk.
After mixing, add (A) and mix well.
Rub the hanpen with a fine mesh strainer.
After rubbing, mix well with a spatula to make it smooth.

Pour the egg liquid into a mold, place the mold on a heat-resistant container, and bake with a toaster for about 10 minutes while watching the color.

When it is baked, remove it from the mold and place it so that the dark side is on the side to be rolled.
Make a 2mm wide notch with a kitchen knife.
Once you have rolled it into small pieces, hold it lightly and roll it so that it slides.
After winding, unwind and rewind a little stronger with the end of the winding facing down.
Fasten both ends with rubber bands and remove the rough heat to complete.