Japanese Omelet (Egg Roll)
Ingredients
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2 pieces Egg
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1 tbsp Milk
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1 tbsp Konbu Tsuyu
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1 tbsp Chopped Spring Onion (If you like)
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3 tsp Salad Oil (cooking Oil)
Cooking Instructions
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1
Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up)
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2
Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it.
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3
Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel.
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4
Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan.
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5
When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.)
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6
Add 1tsp oil in the empty space of the pan. Remove excess oil again.
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7
Add another 1/3 of egg mixtures to the empty part of the pan.
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8
Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan.
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9
When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg.
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10
Continue to roll the cooked egg mixture to one side of the pan, add 1tsp oil and remove excess oil, and then add 1/3 egg mixture and roll it.
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