Miso Egg Roll
3 eggs
4 to 5 T. sugar
2 small stalks green onion, chopped
1 tsp. water
4 T. miso
1/2 tsp. ajinomoto
1/2 tsp. cornstarch
Break eggs in bowl. Add miso, sugar, ajinomoto and chopped onions and beat. Dilute cornstarch in water and add to first mixture. Mix well. Pour half in greased pan on low flame till eggs are firm and roll. Remove from pan and cool. Slice and garnish with greens. Makes two rolls. Ideal for picnic and snacks.
