This is my mom's recipe and one of the foods I grew up on. She's from Okinawa so a lot of the foods she makes come from her culture.
You will need:
1 bunch of green onions
4-6 eggs
Salt
- Chop the green onions, the thinner the better. (I love green onions so I use an entire bunch.)
- Whisk the eggs in a measuring cup or bowl. Add the green onions and whisk until well mixed.
- Add about 1 to 1 1/2 tablespoons of salt. I used 6 eggs for this batch and probably added about 1 1/4 tablespoons. (This is meant to be salty so don't be shy. I usually keep adding until a small dot on the tip of my tongue tastes sort of metallic-y.)
- Heat a large skillet with a small amount of oil over medium-high heat until hot enough to cook with, then turn the heat down to medium. Pour the egg mixture into the pan and spread thinly over the entire surface as if you were cooking a crepe.
- Once the first side is done, flip it over and cook the second side. It's easier to flip when you cut it into 4 smaller pieces.
Serve with rice to balance out the salty flavor.