Day 159: Japanese Egg Roll 玉子燒

I finally attempt my first 玉子燒! I've never ordered this at Japanese restaurants because sometimes it's expensive and it's too dry for my taste. Now that I could make it myself, I can adjust it to my taste. (I accidentally made it triangular too...)

The most important to have is a tiny square size frying pan (like the picture below). This pan is not only perfect for this dish, it is also perfect for sunny-side up, scrambled egg and omelette. 

You need (at least for my recipe):
- two eggs
- Japanese cold noodle soy sauce (like 2 teaspoon)
- some sugar (adjust to your own preference)
- tiny bit of salt (1/2 teaspoon)

Heat the pan. You mix everything together in a small bowl. You first pour in some into the pan, a thin layer covering the whole pan. Wait until it is slightly cooked, then flip/ roll it over to one side. After that, pour some into the pan again, another thin layer covering the pan AND under the original piece on the side. When you see it's slightly cooked, then flip/ roll it over. You repeat that until all your egg liquid is used up.

Personally, I like mine kinda raw and liquidly, but some people like it all cooked. It's all your preference!

p.s. Thanks to my roommie for teaching me last night :)