Oriental Egg Wrap
|Mirin/Dry cherry||50 Milliliter (1/4 Cup)|
|Sugar||2 Tablespoon (30 Ml)|
|Salt||1⁄2 Teaspoon (2 Ml)|
|Cornstarch||3 Tablespoon (45 Ml)|
|Cold water||45 Milliliter (3 Tbsp)|
|Hot steamed oriental vegetables/Your favorite steamed vegetables||650 Milliliter|
In a large bowl, beat together eggs, mirin, sugar and salt; set aside.
In a small bowl, blend together cornstarch and water.
Combine cornstarch mixture with egg mixture.
Spray a 20 or 23 cm (8 or 9-inch) non-stick skillet with vegetable spray.
Heat over medium heat.
Pour about 75 mL (1/3 cup) egg mixture into hot skillet.
Rotate pan several times so batter covers the bottom of pan.
Cook for about 1 minute or until top is set.
Loosen edges, turn over and cook for a few seconds longer.
Remove onto wire rack to cool.
Repeat procedure until all batter is used.
Fill each wrap with about 75 mL (1/3 cup) hot steamed vegetables.
Roll up and serve.