Thick egg baking is a kind of Japanese fried egg that is rolled up very thick, but it is not just fried eggs. Good thick eggs should not be layered when they are cut. They taste tender and smooth, and they taste like juice when bitten.

Ingredients: 6 eggs, kelp, Muyu flower, water, radish, dried fish and chopped green onion.

Steps:

Boil kelp in cold water until it is about to boil, take out kelp, pour in a handful of Muyu flowers, boil the water for 2 to 3 minutes, turn off the fire and let it stand for a while, filter to get Japanese stock, and let it cool for later use. Radish is ground into mud. Chop chopped green onion and dried small fish. Beat the eggs and add all the ingredients. Pour one-third of the egg liquid, roll up the egg and fold it into 30% when the egg liquid is semi-solidified, and pour the remaining one-third of the egg liquid. When the egg liquid is semi-solidified, roll it up and fold it in half, and then pour the remaining egg liquid twice until all the eggs are rolled up. Place the pot on the bamboo mat, gently press it, cool it slightly, cut into pieces, and serve with radish sauce.