Japanese Egg Roll

1. 1

   1. Stir the eggs

2. 2

   2. Mix water and other liquid ingredients with the egg

3. 3

   3. Add a tablespoon of oil in a non-stick saucepan

4. 4

   4. Pour a very thing layer of egg mixture

5. 5

   5. Put the seaweed on top of the egg piece

6. 6

   6. Fold the edges into a rectangle egg roll

7. 7

   7. move the egg rectangle to the top of the saucepan

8. 8

   8. repeat step 3~7 to add more layers to the egg roll

9. 9

   9. When all the egg mixture is half-solid, remove from saucepan and let cool. Cut and serve.

No additional tips available.