For ➍ 6 radishes
1 scallion
8 eggs
1 tbs light soy sauce
1 tbs dashi
1 ts mirin
salt
oil for baking
Clean the radishes. Cut them into thin slices first and then into thin strips. Clean the spring onion and chop it finely. Place the radish and spring onion in cold water. Beat the eggs with soy sauce, dashi and mirin. Stir the mixture smooth and add a little salt if desired.
Brush a large non-stick frying pan or a roasting pan with an oil-dipped brush*. Heat the oil - don't let it get too hot! - and pour so much of the beaten eggs into the pan that the bottom is covered with a thin layer. Let the egg set and roll it up using two spatulas.
Slide the roller up against the edge of the pan. Brush the pan again with a brush dipped in oil, pour some of the egg mixture back in and let it set. Roll out the first roll to the bottom edge of the pan and roll it up again with the new layer.
Continue like this until the egg mixture has run out and a thick roll has formed. Slice the still warm roll or wait for it to cool.
Drain the radish and spring onion, sprinkle with salt and place on the roll.
Brush a large non-stick frying pan or a roasting pan with an oil-dipped brush*. Heat the oil - don't let it get too hot! - and pour so much of the beaten eggs into the pan that the bottom is covered with a thin layer. Let the egg set and roll it up using two spatulas.
Slide the roller up against the edge of the pan. Brush the pan again with a brush dipped in oil, pour some of the egg mixture back in and let it set. Roll out the first roll to the bottom edge of the pan and roll it up again with the new layer.
Continue like this until the egg mixture has run out and a thick roll has formed. Slice the still warm roll or wait for it to cool.
Drain the radish and spring onion, sprinkle with salt and place on the roll.
*Japanese cooks use a rectangular iron pan.
