• Japanese Egg Roll<span class='wpmtp-job-title'></span>

Japanese Egg Roll

Japanese Egg Roll
    Japanese Egg Roll


    12 pcs
    90 ml
    15 g
    15 g
    1 tbsp
    35 g
    Egg, beaten
    Bonito flake broth
    Hon Shimji mushroom
    Enoki mushroom
    Olive oil
    Cheddar cheese, shredded
    3 tbsp
    1 tsp
    20 ml
    20 ml
    Japanese soya


    1. Combine egg with bonito flake broth and seasoning in the saucepan. Boil until the sugar melts over medium heat.
    2. Heat olive oil and saute the mushrooms with medium heat.
    3. Heat the oiled square pan, pour in egg mixture. Place sauteed mushroom and cheese along the center. Slowly cook until the egg is set and fold to form a rectangle over low heat. Divide the egg roll into 6 equal portions, serve hot.

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