Uzumaki Tamago

Mrs. Takeo Isoshima

• 1 cup fish paste
• 5 eggs
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon gourmet powder
• 1 tablespoon vegetable oil
• Aonori
• Sudare (bamboo mat)

Set aside 2 egg whites. Beat rest of eggs and pour gradually into fish paste. Add seasoning and mix well. Beat the 2 egg whites until stiff and fold into the fish-egg mixture.

Pour oil into a square or oblong pan and heat. When hot, pour fish-egg mixture into pan, and brown bottom. Sprinkle aonori on top and finish cooking in oven 20-25 minutes at 375° F. or until toothpick inserted comes out clean. Remove from pan, roll in sudare while hot. Remove sudare when cool. Reroll to reinforce and slice to serve.