Japanese-style thick egg pancakes Japanese-style thick egg pancakes are actually not much different from our egg pancakes. We spread out one piece and peel it off; for the thick egg roll, we spread out one piece and roll it up, continue pouring the egg liquid, continue rolling, and finally it becomes an egg pancake roll. Thousand egg yaki has a strong egg aroma, and the one made with stupid eggs is much more delicious than large eggs. As for the ingredients, you can add pork floss, seaweed, spinach, or like me, add chives and ham, and the taste will be ever-changing. In fact, no matter what, the production process is the same. It may seem complicated, but once you do it, you’ll know it’s very simple. There are square pots that are specially made for thick egg yaki. In fact, using an ordinary flat-bottomed non-stick pan makes it equally good. Once it’s ready, it’s a versatile choice for picky eaters, a lunch box for traveling, and a perfect breakfast. This is just one of them.