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Sushi Egg
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Sushi egg.
• 2 eggs
• 1 tablespoon sugar
• 2 tablespoons secondary bonito stock
• 2 teaspoons mirin
• 2 teaspoons sake
• Vegetable oil
1. Combine egg with sugar, bonito stock, mirin and sake. Beat mixture, frothing as little as possible.
2. Thinly coat a heated skillet with oil and heat again.
3. Add egg mixture and cook over low heat, breaking any bubbles and rotating pan. When bottom is done (but not browned) and egg on top is almost set, flip egg over with spatula and cook other side for a few seconds.
4. Turn out onto a cutting board and allow cooling. Cut lengthwise into ½-inch wide strips. Cut strips into 4-inch lengths.
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