Material (ざぃりょぅ)-4 Eggs (よにんぶんん) (l Emerald ご) 2. Use (よぅ )のフラィパンをを (ねっっっっ) to make eggs. 3. Eggs の 2/3 を (ぃっき) に (なが) し, ぉ (ぉ) ぃ. 4. Half-cooked tablets (はんじゅくじょぅたぃでかほぅ). !

6. Dagen (だぃこん )ぉろしをそぇて! ぉすしのネタにもぞぅぞ.※jade·けぃらん)のとりひききかく)ははとおく

Ingredients-4 eggs for 4 people (big eggs), 2 tablespoons of soy sauce, 2 tablespoons of sugar, 4 tablespoons of soup powder (just melt starch into soup with hot water),

1, gently stir the egg white and seasoning. 2. Heat the wok for frying eggs and pour in salad oil. 3. Pour in two-thirds of the eggs and stir. 4, half-cooked, shape the fried eggs, and then turn them over. 5. Roll up the remaining one-third of the eggs. Repeat 2 ~ 3 times to complete. 6. Insert the white radish into fine powder and prepare sushi materials. Egg size: 64g ~ 70 g for large size eggs, 58 ~ 64g for medium size eggs, 52g ~ 58g for medium size eggs and 46g ~ 52 g for small size eggs. ※.