Isobe Hosomaki Tamago

Serves:

Ingredients:

3 Eggs
2 tb Basic soup stock
1/2 ts Light soy sauce
1/4 ts Salt
1 tb Cooking oil
1/2 Sheet nori (available in
Oriental food stores)

Method:

A Zensai or Japanese style hors d'oeuvre.
1.
Beat eggs well and combine with Soup Stock, soy sauce and salt.
2.
With a pastry brush, lightly oil the bottom and sides of a 10-12 inch skillet.
Heat pan over a moderately high heat until a drop of water flicked across it evaporates instantly.
3.
Pour in enough of the egg mixture to lightly coat the bottom of the pan.
Top three-fourths of it with nori and cook until slightly set.
With chopsticks, gently roll over the egg so that it encloses the nori.
Remove with spatula to serving plate and cut into serving portions.
Cool and serve.