Horenso No Yachiyo Maki (Spinach Roll with Egg & Nori)

Mrs. Nobuko Shibata

• 2 bunches horenso (Japanese spinach)
• 2 eggs
• 3 sheets nori (black seaweed)
• 1/2 teaspoon gourmet powder
• 1 teaspoon sugar
• 1/4 teaspoon salt

Boil horenso in water, drain, and arrange neatly lengthwise.

Break eggs, add salt, gourmet powder and sugar. Beat well and fry in very thin sheets, preferably in square greased pan.

Roll horenso lengthwise in seaweed, then roll this again in egg sheet. Cut in 1½-inch pieces. Place pieces upright in a bowl. Pour the following sauce before serving.

Sauce:

• 1 teaspoon mirin or sake
• 1/4 teaspoon salt
• 3 tablespoons shoyu
• 1 tablespoon sugar

Mix above ingredients thoroughly.