The egg roll didn't turn out very compact cos I was quite lazy to wash an extra frying pan, so just use the wok to do the egg roll. Still need more practise to do the roll..LOL..thou it looks abit ugly but all like this dish.
150ml dashi stock
2 tbsp Japanese soy sauce
pinch of salt
2 tbsp mirin
1. Beat the eggs in a bowl, add in the rest of the ingredients and mix well.
2. Oil a piece of kitchen towel and lightly oil a well heated non-stick sauce pan, pour some egg mixture in the pan and let it cover the surface of the pan, fry it at medium heat, if bubbles occur use chopstick to burst it, fold the egg into half when the its half cooked, apply some oil on the other empty half of the sauce pan.
3. Pour in some egg mixture, lightly lift up the cooked egg and let the egg mixture flow underneath of the cook egg, fold the egg into half when its about half cooked, oil the empty space with some oil then pour in some egg mixture, repeat the process till finish the egg mixture.
4. Remove the thick egg roll and slice into smaller pieces and serve.