Whisk together 200 g eggs, 50 g dashi stock, 10 g mirin, 10 g sake, 5 g usukuchi soy sauce, and 50 g mentaiko.
Stir in 10 g finely chopped scallion into the egg mixture.
Heat 5 g vegetable oil in a non-stick skillet over medium heat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
