Hi, I am Laura. Today, I will show you a way to prepare japanese omelet (egg roll) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Japanese Omelet (Egg Roll) Recipe
Japanese Omelet (Egg Roll) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Japanese Omelet (Egg Roll) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have japanese omelet (egg roll) using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Japanese Omelet (Egg Roll):
- Make ready 2 pieces Egg
- Make ready 1 tbsp Milk
- Take 1 tbsp Konbu Tsuyu
- Prepare 1 tbsp Chopped Spring Onion (If you like)
- Make ready 3 tsp Salad Oil (cooking Oil)
Steps to make Japanese Omelet (Egg Roll):
- Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up)
- Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it.
- Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel.
- Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan.
- When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.)
- Add 1tsp oil in the empty space of the pan. Remove excess oil again.
- Add another 1/3 of egg mixtures to the empty part of the pan.
- Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan.
- When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg.
- 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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