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7-8 eggs |
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beat |
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refrigerate 8 hours |
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Brush a square frying pan with oil. Pour in one quarter of the egg mixture, spread over base of pan, cook; roll up towards one edge, using chopsticks; repeat until eggs are used up. |
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2/5 cup dashi stock |
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mix on heat |
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mix in |
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1 tablespoon sake |
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1 tablespoon mirin |
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2-3 tablespoons sugar |
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stir in |
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1 teaspoon salt |
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