Prepare five eggs.

Break the egg and put it in a bowl

2 tablespoons of honey and 3 skewers of salt for egg water. The amount of food you pinch here can be picked up with your thumb and index finger at once.

Add honey and salt and dissolve

Strain the egg water through a sieve. The string then filters itself out

It's a sieve of egg water

It's important to control the heat for egg rolls, heat the pan and turn it down to low heat. Then oil the kitchen towel and coat the pan thinly. I got a little tanned because of the camera, but it's okay. It's because you keep pouring egg water and rolling it. Roll the rolled egg roll and apply it with a kitchen towel on the part that lacks oil. Then, continue to pour the egg and roll it when the egg is 80 percent cooked

It's a thick rolled omelet.

Lay a Korean paper foil or paper foil on the cutting board (preventing oil from seeping into the cutting board) and fix the egg roll on the seaweed foot to make a shape

To cut it at regular intervals, cut the middle first, and cut the remaining pieces in half again.

It's easy to cut it into the same shape, right

It's a basic Japanese egg roll. You can feel a much deeper sweetness with honey in it. I learned a tip from youtip.