Ingredients:

3 eggs

Short pieces of white radish

A little chopped green onion

1 tablespoon of mirin

Half a spoon of light soy sauce

1 tsp bonito powder

1 tsp sugar

2 tbsp cold water

1. Prepare ingredients.

2. Cut the radish into sections, peel and grind into puree.

3. Pinch off the water with your fingers.

4. Put a little chopped green onion after serving.

5. Beat 3 eggs, add 1 tsp bonito powder, 1 tbsp mirin, 2 tbsp cold boiled water, half a tsp light soy sauce, 1 tsp sugar, mix the egg liquid and seasonings Beat well.

6. Brush the pan with thin oil.

7. Brush the pan with thin oil and pour 2/3 of the egg liquid.

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

9. Roll the eggs to one side of the pot.

10. Pour in another 1/3 of the egg liquid, and try to let part of the egg liquid flow to the bottom of the newly rolled egg roll, which will help the eggs to be fully connected.

11. Roll up the egg liquid after it is semi-solidified

12. Place the prepared egg roll on the plastic container

13. Gently Roll up the bamboo curtain to shape

14. Cut the shaped egg roll into small pieces of 1cm ~ 1.5cm and serve on a plate. When enjoying, you can pour a little light soy sauce on the radish puree and cut the eggs into pieces. The rolls are even more delicious when dipped in mashed radish.