Donko Shiitake Dashi broth Egg Roll (Japanese omelet)
Shiitake suffused with flavor, wrapped up in a tasty egg roll.
If the heat of the egg cooker is too high, the eggs will brown and harden too quickly, so work quickly.
If you cut the eggs immediately after cooking, they will fall apart, so let them cool before cutting.
Recipe provided by Hattori Nutrition College.
(Ingredients (for four people): )
dried Shiitake soaking water-A
dried Shiitake soaking water-B
grated daikon radish
Rehydrate the dried Shiitake (leave aside the soaking water) and chop coarsely.
Put (1) and A in a pot, boil there is no more juice, and remove from the high heat.
Break the eggs into a bowl and cut up with chopsticks. Add B and mix.
Heat an egg roll pan on a medium–to–high heat, pour in the vegetable oil and coat the whole surface with the oil, using a paper towel.
Now on a medium heat, pour in a quarter of the egg mixture to cover the whole inside of the pan. Add (2) in the middle, and wrap with the egg mixture.
Using chopsticks, fold the egg roll in half, then half again, from the far side of the pan to the side closest to you, to make four layers. Alternatively you can fold over in thirds to make three layers.
Spread oil on the now open part of the pan with a paper towel, and place the egg roll at the far side of the pan with your chopsticks.
Spread oil on the open part of the pan closest to you, and pour in another quarter of the egg mixture. Cook in the same way, until you have used up all the egg mixture.
After removing from the heat, cut into pieces and place on a dish.
※ Garnish with the Shiso and grated daikon drizzled with soy sauce, and serve.