Bento must-have - Japanese-style thick egg grill & tamagoyaki

I watched a lot of Japanese dramas, and when I saw the bento inside, it would be paired with this thick egg roast, which I often did before, but I didn't write a recipe, and I was recently asked by my friends, so let's share it, saying that this thick egg roast method is not difficult at all, and the secret is to roll slowly over a small fire! Ha ha! As for this pot, in fact, there are a lot of them on the Internet, just search for the jade pot and have it, and start according to your liking! You can also do a non-stick pan at home, and you can cut off both sides when you do it!

Ingredients

Eggs 3(about60 gramseach)

Milk 70 g

Salt 1 g

Sugar 15 g

Saladoil Appropriateamount

Cooking Instructions

First prepare the ingredients, three eggs, milk, sugar, salt and salad oil, and don't forget the kitchen paper
Beat the eggs, then add the milk, sugar and salt and mix well (better if it can be sifted)
Put a little salad oil in the pot, moisten the pot, and then wipe it with kitchen paper, a thin layer is enough, and the heat is low throughout the fire
Then beat the eggs, pour in a part of the egg liquid (the amount that can be spread on the bottom of the pot, not too much) roll it up from one side with a spatula, and then wipe it with oiled kitchen paper, continue to put a part of the egg wash, and roll it back and forth like this, and finally press it into a square with a spatula
Finished product drawing