Sushi with egg pancake

Ingredients for Sushi with egg pancake

Instructions for Sushi with egg pancake

To prepare the Sushi with egg pancake recipe, please follow these instructions:

Stir in sugar, soy sauce, sake and salt together in a pan under low heat until sugar and salt are dissolved. Cool to room temperature.

Whisk the eggs together, so that as little air in it as possible-it must not be breezy.

Stir in the eggs and the cooled broth together.

Pour a quarter of the dough at a oil greased pan. Tilt the Pan so that the entire bottom is covered evenly. Fry the eggs just solid, bullet any bubbles with a chopstick.

Fold the pancake together at the Center.

Butter the empty half of the pan with the oil, and let the pancake glide onto the buttered half, after which the other half of the Pan greased.

Pour the same amount of batter-a quarter of the original--on the forehead, and lift the pancake, so the dough can run under the.

When this is done the process is repeated twice with the rest of the dough.

Block fry a bit longer to karamellisere sugar on the surface. Then flips it out and allow to cool.

Egg-pancake cut into 8 pieces when it is cold, and fitted with a ' abdominal belt "of nori seaweed.

Tips:
This sushi is a sweetened egg-pancake served eventually, as a kind of desert.