だし巻き卵｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

Break the egg into a bowl and loosen it to about 80 to 90%.
Add (A) and mix gently.

Heat the omelet on low medium heat and add oil to warm it.
Pour in the egg liquid, and when it hardens to a half-boiled state, roll it toward you with a spatula.
Bring the rolled egg to the edge, pour the egg liquid again, and pour it under the rolled omelet.
When the egg is soft-boiled, roll it in front.
Bake in the same way until the egg liquid is exhausted.

Spread the wrap on the cutting board, put 2 on it, and wrap it in the wrap to shape it.

3をラップから取り出し、6等分に切り分ける。
皿に盛り、大葉を添え、大根おろしをのせ、しょうゆをかける。