Hot 温惣菜
だし巻玉子
出し汁を混ぜた溶き卵を、薄焼きを繰り返して厚く焼き上げた料理。巻き簾で成形し、大根おろしを添える。寿司屋の人気メニューのひとつでもある。玉子焼き専用のフライパンで作る。
Japanese rolled omelet with broth
Egg mixture flavored with Japanese broth rolled up in multiple layers until it looks like a thick log. Shaped with a makisu bamboo mat and served with grated daikon radish. It is a popular dish at a sushi restaurant. Made with a special pan developed solely for cooking the omelets.about 100 years ago.