Mirin 1 Tablespoon
White Sugar 2 Tablespoons
Water a little
Soya Sauce 1 tablespoon
Salt a few
Seaweed 1-2 pieces
If prefer a sweeter taste can add more sugar (the Japanese style is sweeter in taste). You might ask whether a square pan is necessary, we demonstrate with both a square pan as well as a normal pan. The result is almost the same, so you don’t need to buy a square pan especially for this dish.
- Hold one chopstick in each hand, and use the chopsticks to “cut” the egg, 10 times vertically, then 10 times horizontally.
- Mix Mirin, sugar, water, soya sauce and salt with the egg
- Pour the oil evenly into the pan.
- To test whether the pan is hot enough, drip one drop of the mixture into the pan, if it makes a simmering sound then pour in more egg mixture.
- Spread the egg mixture out and fry until half cooked and that the bottom has solidified.
- Layer a measured piece of seaweed onto the egg.
- Roll/fold the egg, and repeat the above steps: add more oil, add egg mix, layer seaweed, and fold.
It is recommended that you don’t make it too thick/too many layers. Put it in the refrigerator for approx. 15-20 mins, then take it out and cut it into desired thickness.