Ingredients for 4 Servings

Eggs (卵 / Tamago) 4
Amazake (甘酒 / Amazake) 5 tbsp
Salt (塩/ Shio) 1/2 tsp
Vegetable oil (植物油 / Shokubutsu-yu) For coating a frying pan surface

How to Make
1. Crack the eggs into a mixing bowl and scramble them. Add the amazake and salt and mix these in well.
2. Add a small amount of vegetable oil to a frying pan and place the pan on medium heat. Use a paper towel to remove any excess oil. Add 1/3 of the egg mixture to the frying pan. When the egg is about half done, roll it up toward you, from the back of the pan. Next, push the rolled-up egg to the back of the pan, add a little bit of oil to the pan surface, and pour in another third of the egg mixture. When the newly added egg mixture is half done, roll up the egg, starting with the rolled-up portion at the back of the pan. Repeat this cooking procedure for the remaining third of the egg mixture.
3. When you have finished cooking the egg, enclose it in plastic wrap.
4. When the cooked egg has cooled, remove the plastic wrap and cut the egg into 8 pieces.

Recipe Developed by Machiko Tateno

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