This is a Japanese dessert that has been cooked in the Taiwanese style, meaning it is generally sweeter and simpler. It is easy to make but can be a bit slow waiting for the egg to cook, but it is a great treat even if you don't serve it after dinner and will always impress people by how sweet and tasty it is.
* This recipe is best made in a square pan if you have one, we don't so we just used a round one and also all of the ingredients were measured out in a generic Asian soup spoon which is slightly bigger than a tablespoon. This recipe can also be modified to include green onion or even ham if you wanted something on the saltier side but then you would pretty much be making an omlette.
- 4 eggs
- 1 spoonful of Koteri Mirin (sweet cooking seasoning)
- 2 small spoonfuls of brown sugar (depending on how sweet you want it)
- 1/2 to 1 full spoonful of powdered chicken broth (bouillion)
- 1 tbsp of water
- 2 tbsp milk
- dried parsley to garnish
- sesame and olive oil as needed
- Put the four eggs in a small mixing bowl and stir them carefully so that you don't make bubbles. They do not have to be completely combined.
2. Mix together the mirin, brown sugar, bouillon, water, and milk in a separate bowl and add more water if it is not liquid enough.
3. Put a small pan over medium heat and add about a tablespoon of sesame oil for every two tablespoons of olive oil to the pan.
4. Mix the other ingredients into the egg and pour about a third of this into the pan and lower the heat to low. Sprinkle some parsley onto the egg.
5. Let the egg cook until it is no longer liquid on the bottom and carefully fold it in half. We did this by gently pulling up one side and sliding it slowly across until it was folded in half (if it doesn't look very pretty don't worry this will be covered).
6. At this point you may need to add more oil to the pan.
7. Shift the pan so that the side with the egg is off the heat.
8. Pour in another third of the egg mixture, add parsley, and allow it to stick to the cooked portion. Once this has solidified on the bottom, carefully lift it up and slide it over the other egg.
9. Pour in the rest of the egg and repeat 8.
10. Now flip the whole thing over to cook the other side (this is definitely the hardest part).
11. Let it brown a little and then just put it on a plate and slice it up and enjoy!
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