"I lived in Iwakuni, Japan and had many friends. This is a recipe I learned to cook while living there,on a kerosene burner."
3 teaspoons margarine or 3 teaspoons
( you can find in oriental food section of store, used as a base for soups)
spring onions, finely chopped
baby shrimp, cooked and mashed
Pour 1 tablespoon oil on a hot square griddle.
Mix eggs, rice vinegar, salt, water and butter and dashi with whisk. Whip until frothy.
Pour one/half of egg mixture on griddle, turn heat to medium. Make sure it is thin.
Lift the edges on all sides and let eggs run under. So that it begins to set in the middle. Do not overcook.This is important because you need it a little soft to hold the onions and shrimp. Take off heat.
Note: Now you can spread 1/2 of the shrimp paste and spring onions, or wait and unroll after the eggs are formed. Either way you must be careful because the cooked eggs are thin. Carefully lift edges on all sides. Cover one lifted edge with a towel. Carefully.
Roll up jelly roll fashion. Take roll off griddle carefully.
Pour 2nd tbsp oil on a hot square griddle.
Pour the other half of the egg mixture. Do the same steps.
Gently unroll the first one and fill with one-half mashed shrimp and one half spring onions. Roll up as tight as you can in a towel.
Do the same thing with the second egg mixture. Roll up as tight as you can in a towel. Cool both rolls in the towels. Remove towels. Then slice in 1 1/2 inch slices.Place on serving plate.
Eat with chopsticks and dip in Kikkoman soy sauce or dipping sauce of your choice. Or if you are adventurous, a little wasabi paste, a very hot Japanese horseradish.
This sounds complicated, but if you do it a few times it is not.
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Nippon Egg Roll With Spring Onions & Baby Shrimp (cont.)