Warning:cute food!

18 Jan

I love food that is cute. Any food with a shape counts. So when I saw the Egg Roll variation on Japanese Egg Crepes in (can you guess?) Mark Bittman’s How to Cook Everything Vegetarian I knew I had to make it. Plus I have been trying to eat lots if eggs because they are excellent brain food. The recipe begins with making a dashi. Bring 4 cups of water, some dried kombu and a few slices of ginger almost to a boil. Remove from heat, take out kombu, let the ginger sit a few minutes then strain. Take 1/4 cup if dashi and mix with 2 tsp. soy sauce, 1tsp. of sugar, a dash if salt and six eggs. Then heat a small skillet over medium heat. Mark says to oil the pan but I used a spray. Pout in a couple of tbsp. of egg an spread into a crepe filling up the pan. Once it looks pretty set, roll from front if pan to back. Pour in more egg an repeat, this time rolling from back to front, rolling the new egg crepe around the first. Do this one more time then remove. Repeat with the rest of the eggs. Slice rolls and eat em’ up yum! You’ll get about four rolls.

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