Rolled egg

On saturday morning I made a rolled egg(Japanese: Tamagoyaki).

Ingredients:eggs, dashi , sugar, 1 1/2 teaspoon soy sauce, 1/3 teaspoon salt, salad oil.

Preparation: Break eggs into a bowl with the tips of chopsticks draw the letters Z on the bottom so that eggs don't foam. Next cool dashi, mix sugar, soy sauce, salt. Little by little add dashi to egg, mix it without making foam. With net ladel strain, make the eggs smooth.

How to cook: First heat egg pan, spread oil thinly with cotton or a paper towel.

Then dip the tip of chopsticks into the egg mixture to test the pan tempurature. When the pan is slightly hot, pour 1/3 of the egg mixture in. If the surface is almost cooked, slowly roll from front to back. Reoil pan, pull rolled egg forward, re-oil other side. Put 1/2 of the remaining egg into pan. Lift completed roll to allow egg under. When the surface is almost cooked, slowly roll from front to back again. Repeat rolling egg a few times. Cool slightly, cut into 2 cm slices, put on a dish.