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1
Pour 1 tablespoon oil on a hot square griddle.
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2
Mix eggs, rice vinegar, salt, water and butter and dashi with whisk.
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3
Whip until frothy.
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4
Pour one/half of egg mixture on griddle, turn heat to medium.
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5
Make sure it is thin.
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6
Lift the edges on all sides and let eggs run under.
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7
So that it begins to set in the middle.
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8
Do not overcook.This is important because you need it a little soft to hold the onions and shrimp.
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9
Take off heat.
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10
Note: Now you can spread 1/2 of the shrimp paste and spring onions, or wait and unroll after the eggs are formed.
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11
Either way you must be careful because the cooked eggs are thin.
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12
Carefully lift edges on all sides.
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13
Cover one lifted edge with a towel.
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14
Carefully.
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15
Roll up jelly roll fashion.
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16
Take roll off griddle carefully.
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17
Pour 2nd tbsp oil on a hot square griddle.
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18
Pour the other half of the egg mixture.
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19
Do the same steps.
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20
Gently unroll the first one and fill with one-half mashed shrimp and one half spring onions.
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21
Roll up as tight as you can in a towel.
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22
Do the same thing with the second egg mixture.
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23
Roll up as tight as you can in a towel.
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24
Cool both rolls in the towels.
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25
Remove towels.
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26
Then slice in 1 1/2 inch slices.Place on serving plate.
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27
Eat with chopsticks and dip in Kikkoman soy sauce or dipping sauce of your choice.
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28
Or if you are adventurous, a little wasabi paste, a very hot Japanese horseradish.
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29
This sounds complicated, but if you do it a few times it is not.
