Japanese Rolled Egg
|1||tablespoon||chopped green stalk onion|
|½||tablespoon||Sake (Japanese Liquor)|
Mix well eggs, flour and salt, strain through a very fine siever into 4″x 8″ microwave plastic molds. This recipe make 2 egg sheets. Microwave, covered, at Medium Low (240 Watts) for 3 minutes each. Knead the stuffing lightly in a medium-size mixing bowl. Spread over the egg sheets and roll up tightly. Wrap each roll with damped cloth. Put the egg rolls in the 7″x 5½”x 2½” container, covered and cook at High (600-700 Watts) for 2 minutes, stand for 5 minutes. Unwrap the egg rolls, slice and arrange beautifully, serve with vegetable pickles. (for 3-4 servings).