Omelèt with Japanese technique
Rather the typical one but I used the Japanese way to make it
Ingredients
Cooking Instructions
-
1
In a medium-sized bowl I cracked and scrambled the eggs on hand. I sliced the onion first in half and then on very skinny half-moons. I mixed everything and turned the stove on.
-
2
I heated the pan first and added a little bit of oil to the mix cause I didn't want it to stick to the pan.
-
3
I put small amount of the mix just enough to cover the bottom of the pan. When I assumed it was ready, I rolled it on the side of the pan to the half and added more of the mix from the bowl to fill the other half. That way I continued until the mix was all used.
-
4
It must become thick, tight roll. Seal the end well.
-
5
On the side I washed and peeled some carrot on these skinny chip-looking pieces. I rolled a couple of them and the other I put in a small side-dish bowl and spiced them with a pinch of salt a tiny bit of vinegar.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Comments