Crab rolled egg

Japanese food
Seafood side dishes
Tamura Takashi
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A luxurious rolled egg made with crab meat and crab stock. The key to making beautiful rolled eggs is to make good use of the residual heat.
Cooking time: 15 minutes
Excluding the preparation time for crab broth
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How to make it
1

Break the eggs into a bowl and beat, add [A] and mix well. Add the crab meat while loosening.

2

Place the salad oil in a small bowl, use kitchen paper or a small slice of cloth towel, and add oil to the frying pan for omelette.

3

Place the frying pan over high heat and once it's warmed up, place it on a wet cloth to cool.

4

Reheat the frying pan and pour in half the egg mixture. Lift the frying pan and remove from the heat, and use the residual heat to solidify the egg mixture.

5

Mold the air bubbles with chopsticks and roll them from the back to the front, as if they were cooked a little more than half-boiled.

6

Once you have finished rolling, add oil to the back area, move the egg to the oiled area, and add oil to the front area as well.

7

Pour half of the remaining egg mixture into a frying pan. Lift the eggs from [6] to allow the egg mixture to spread throughout the frying pan. Repeat [5] to [7] about two or three times.

8

Once the egg mixture is poured, roll it on a frying pan and lightly brown the surface.

9

Remove it on a rolled tank, shape it, then cut it to your desired size.

10

Serve in a bowl and serve with squeezed grated radish. Dried dark soy sauce over the radish and pour it over it to finish.

Ingredients for 4 people

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