- 4 eggs
- 1 1/2 tablespoons sugar
- a little salt
- 1/2 tablespoon soy sauce
- 1/2 tablespoon sake
- a little salad oil
Beat the eggs. Add sugar, salt, sake, soy sauce and mix. Heat a frying pan for 1 minute.
Reduce to medium heat. Coat the surface of the frying pan with a paper towel which has been soaked in salad oil.
With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Puncture any air bubbles which form with chopsticks.
When the surface is half cooked, pick up the far end with chopsticks and fold it over 2 times towards you.
Return the folded egg back to the other side of the pan. Coat the surface of the pan not covered by the egg with salad oil.
Pour 2 ladles of the egg mixture into the frying pan. Lift the edge of the cooked egg so that the raw egg mixture flows under it. Puncture any air bubbles which form with chopsticks. Cook until half done (1 to 2 minutes).
Hold the far end with chopsticks and fold it over once towards you.
Repeat (Step 5), this time pouring in the remaining egg mixture. Repeat (Step 6) and (Step 7).
When cooked, adjust the shape with a spatula.
Slice into 3/4 or 1 in. sized pieces. The sweet taste is the main point! In Japan, it is often used in boxed lunches.