1. Beat the eggs VERY well, being sure to get them as smooth as possible. 2. Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe. 3. As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan. 4. Add more oil to the pan and some more of the mixture, making sure to get some under the roll. 5. As it cooks, roll the old roll back to the front of the pan, then again to the back. 6. Repeat until you are out of mixture. 7. Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid. 8. You can roll it into either a round or rectangular shape and slice it when it has cooled. 9. Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori. ---------------------------------------------------------------------------
Nutrition
Ingredients
