Japanese egg roll

Japanese egg roll

Overview

Thanks to the Baking Gang and Book Circle Books, this book "Zero Basic Japanese Home Cooking" is the work of the famous Japanese nutrition manager Keiko Iwasaki. I like it very much. My daily cooking style is somewhat similar to that of the master, and I have learned a lot from the master. Today's assorted egg rolls are made according to the book. The recipe has been slightly changed, and it is made according to my usual favorite combination. It is delicious. Ingredients: Eggs, flour, ham, sausage, onions and cucumbers Seasonings: salt, soy sauce, sugar, pepper

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Ingredients

Steps

  1. Material diagram.

    Japanese egg roll step 1

  2. Beat the flour with a small amount of water, then add the eggs and mix thoroughly. (Four was not used in the original recipe. My little girl was resistant to pure eggs, so I added flour)

    Japanese egg roll step 2

  3. Chop all the ingredients and add them to the egg batter. Add salt, soy sauce, sugar and pepper and mix well.

    Japanese egg roll step 3

  4. Preheat a frying pan and brush with oil.

    Japanese egg roll step 4

  5. Pour a ladle of batter, turn the pan, and let the batter spread over the pan naturally

    Japanese egg roll step 5

  6. After shaping, roll it up from one end to the other.

    Japanese egg roll step 6

  7. You can use chopsticks and spatulas when rolling, and put them aside after rolling.

    Japanese egg roll step 7

  8. Pour another spoonful of batter, turn the pot, spread the bottom of the pot, use chopsticks to move the just rolled egg roll, so that the bottom of the egg roll is also covered with egg batter.

    Japanese egg roll step 8

  9. After setting, roll it up again. You can repeat it several times and finally set it. Remove from the pan and cut into pieces.

    Japanese egg roll step 9