Friday, 11 May 2012
The last side dish which Kazuko demonstrated in the South Arm Community Kitchen is Rolled Egg. Rolled Egg is a popular bento box item and great for lunch box.
- 4 eggs
- Dashi bonito soup stock seasoning to taste (optional)
- soy sauce to taste
Please note: the bonito flakes should not be in the photo
Beat the eggs in a bowl.
Season with a little dashi bonito soup stock seasoning if using.
Season with soy sauce to taste.
Heat a little oil in a frying pan on medium low heat. Use a paper towel to wipe off excess oil.
Add enough beaten egg to form a thin layer. Swirl the egg to cover the pan.
When the egg is set, use spatula to help roll the set egg from one end of the pan.
Slide the rolled egg to one end and add more egg mixture and repeat the rolling.
Repeat until all the eggs are used up.
Participants trying their hand to make the rolled egg. Kazuko, thank you for sharing in the South Arm Community Kitchen.