Ingredients
Directions
- 1
Prepare the egg mixture by whisking and combining the eggs, dashi, mirin and salt.
- 2
Pour the egg mixture into a lightly greased pan and swirl it around to create an even layer.
- 3
Once it starts cooking at the bottom, use chopsticks and a spatula to lift and roll it toward the far end of the pan, continuing to fold it until you have a rectangular roll.
- 4
Transfer the egg roll to a chopping board and cut into slices (or cute shapes with a cookie cutter lol).
- 5
Next, cut the vegetables and mushrooms into smaller pieces.
- 6
Add to pan with oil, season with salt, and cook for 3-5 mins.
- 7
Add a cup of water and bring to a gentle boil.
- 8
Reduce heat and simmer until vegetables and mushrooms are tender.
- 9
Add the curry block and stir until completely dissolved. You can also add more water here if needed.
- 10
Cover with a lid and simmer for another 5 mins.
- 11
Serve with rice and the eggs.
- 12
Garnish with spring onion and sesame seeds!
