Ingredients

5 large eggs

2 tablespoon mirin

1/2 tsp white or regular soy sauce

1/2 tsp kosher salt

2oz parmeasan, shaved with a vegtable peeler

6 seasoned toasted seaweed snacks

Method

Whish eggs , mirin , soy sauce and salt measuring glass . Heat oil in a 2 cup measuring glass . Heat oil in a medium non stick skillet over medium low . Pour in one third of egg mixture roating skillet to evenly distributed . Cook until egg is most cooked about 1 minute . Scatter one third of parmeasan over and shingle 2 seaweed snacks vertically down the center .

Use a rubber spatula and starting from one side , fold egg and over itself thinly push to one side . Repeat cooking process with half of the remaing egg mixture, parmeasan and seaweed snacks then flip existing egg roll over onto flat egg and roll again .

Repeat one more time with remaining ingredients . Transfer Gyerean Mari to a plate and let cool 5 minutes . Slice into 1/2 inch pieces.

• Uncategorized