Egg Strip Bundles Recipe

Ingredients :

1 tablespoon white sesame seeds

10 scallions, green part only

5 eggs

Salt to taste

1/4 teaspoon white pepper

3 teaspoons cooking oil

2 tablespoons rice vinegar

2 tablespoons Japanese soy sauce

Method :

Heat up a dry pan over moderate heat and toast the sesame seeds for 3-4 minutes, shaking the pan frequently until golden brown. Remove from the pan immediately to prevent burning. Gather the scallions and make them into a bunch, then cut into the same size. Boil the scallions in a large pot of boiling water for about 30 seconds or until softened. Remove and plunge into iced water. Drain the scallions well and dry lightly on paper towels. Cut each scallions in half lengthways using a small kitchen knife. Beat the eggs with pepper and salt to taste until they are foamy. Heat up a frying pan over moderate heat with the oil and pour half the eggs in and cook for about 2 minutes. Turn the omelet and cooked the other side for 2 minutes. Remove and cook the other half. Cut the omelets to make a square shape. Cut the omelet into thin strips of 7 cm long and 4 mm wide. Gather together 8 strips of cut eggs, use a piece of scallion to wrap around the center, tucking in the ends. Repeat for the rest of the egg strips. Place on a serving platter. Use a bowl to combine the vinegar, sesame seeds and Japanese soy sauce, drizzle over the eggs and serve.