Main ingredients:

3 eggs

Small daikon radish

Sprinkling of green onion

1 tablespoon of mirin

Half a tablespoon of soy sauce

1 tablespoon of bonito powder

1 tablespoon of sugar

2 tablespoons of cold boiled water

1.Prepare the ingredients.

2. Cut the radish into sections and peel and grate.

3. Pinch off the water with your fingers.

4. Put a little chopped green onion on the plate.

5. Beat 3 eggs, add 1 tablespoon bonito powder, 1 tablespoon mirin, 2 tablespoons cold water, half a tablespoon of soy sauce, 1 tablespoon of sugar, mix the egg mixture with the seasoning and beat well.

6. Brush the wok with thin oil.

7. Brush the wok with thin oil and pour in 2/3 of the egg mixture.

8. When the egg mixture is semi-solidified, roll the egg from the top.

9. Roll the egg to one side of the pan.

10. Pour in another 1/3 of the egg mixture, trying to let some of it run to the bottom of the freshly rolled egg roll, so that the egg is well connected.

11. Also wait for the egg to semi-solidify and then roll up

12. Put the egg rolls on the shaping container

13. Gently roll up the bamboo curtains to shape the rolls

14. Cut the shaped rolls into 1cm ~ 1.5 small pieces, and then plate them up, and then drizzle the radish puree with soy sauce to make the rolls even more flavorful.