Japanese egg roll

Serves4

• 6 eggs
• 5 T. dashi
• 1/2 t. salt
• 2/3 t. light-colored soy sauce
• 2/3 t. sugar

Directions

Crack the 6 eggs into a bowl and beat lightly. Gently mix in 5 T. dashi,1/2 t. salt,2/3 t. light-colored soy sauce,2/3 t. sugar until well blended (do not beat until foamy).

Heat a flat-bottomed frying pan. Lightly oil the bottom, using a wad of cotton or cheesecloth. pour about 3 tablespoons of the egg mixture into the pan. Fryinto a thin layer of egg over low heat. Roll up the egg "pancake" with a pair of chopsticks (illus. 1). Place near the edge of the pan. Oil the bottom of the pan again, add 3 tablespoons of the egg mixture, and fry into another thin egg pancake. The second egg pancake will be attached to the first; wrap the second around the first. Again place it near the edge of the pan (illus. 2). Repeat this process until the egg mixture is used up. When complete, the egg roll should stand about 1-1/2" (3 cm) high. Place on a bamboo sushi mat (sudare; illus. 3), and roll tightly. Allow to cool, cut, and arrange in a serving dish. Serve.

Cooked shredded ell or other cooked foods may be added to the egg mixture for variety.