Rolled Omelette with Seasoned Spinach

• 1/2 bunch Spinach
• 3 Eggs
• 1 tbsp soup stock
• 1 tsp each Mirin
• 1 tsp each Usukuchi soy sauce (regular soy sauce is also ok)
• 1 tsp each Dashi stock
• 1 Vegetable oil

1. Divide the boiled spinach into 2, and place the leaves and the stalks upside down.
2. Pour the mixed on the spinach and leave them for 10 minutes to marinate.
3. Mix .
4. At this time, I make 2 rolled omelettes so use 1/2 egg mixture for 1 rolled omelette.
5. So if you want to make 4 omlettes, double the recipe's egg mixture amount.
6. Heat a pan with oil and cook 1 piece first.
7. When cooked, put it on a cutting board, and place the lightly squeezed spinach(1/2) in the side of the egg.
8. Roll it up from down to up.
9. Put it back to the edge of frying pan.
10. Pour the egg mixture and keep rolling up.
11. (you can place the rolled egg in an oppisite side, too.)
12. At the end of rolling it up, stick the egg mixture and seal by the heat of frying pan.
13. Do the same to the second one.
14. At this time, I made 2 rolls and cut 6 pieces for 1.

spinach, eggs, stock, mirin, soy sauce, stock, vegetable oil

Taken from cookpad.com/us/recipes/155618-rolled-omelette-with-seasoned-spinach (may not work)