Crab rolled egg

Crack the eggs into a bowl and beat them, then add [A] and mix well. Add the crab meat while breaking it up

Put the salad oil in a small container and use kitchen paper or a small piece of cloth to oil the frying pan for the omelet

Heat the frying pan over high heat and once it is hot, place it on a damp cloth to cool

Return the frying pan to the heat and pour in half of the egg mixture. Lift the pan off the heat and let the residual heat solidify the egg mixture

Use chopsticks to pop any air bubbles, and roll the rice from the back to the front when it is slightly cooked through rather than half-cooked

Once you have finished rolling, apply oil to the back part, move the egg to the oiled area, and then apply oil to the front part

Pour half of the remaining egg mixture into the frying pan. Lift the eggs from [6] up so that the egg mixture covers the entire surface of the frying pan. Repeat [5] to [7] two or three times

Once the egg mixture has been poured in, roll it around in the frying pan and lightly brown the surface

Remove onto a rolling mat, shape, and cut to your desired size

Serve in a bowl and garnish with grated daikon radish that has been squeezed dry. Pour dark soy sauce over the grated daikon radish to complete