JAPANESE EGG OMELETTE / 卵焼き

---

<JAPANESE EGG OMELETTE / 卵焼き>

＜Yield> 2 servings

<Prep time> 5 mins

<Cook time> 5 mins

<Ingredients>

2 eggs

1 okura

1 tsp of soymilk

Seasonings

salt

½ tsp of soy sauce

<Optional toppings>

any fresh herb

<Directions>

1; Blanch okura in salted water. Beaten egg. Add salt, soymilk and soy sauce.

2; Grease the pan with toasted sesame oil.

Put on the high heat and pore the ⅓ of egg mixture. Spread evenly. Place okura. Roll the egg towards you. Slide the egg roll to the top and pore the 1/2 of remaining egg mixture. Keep rolling towards yourself. Repeat the same process one more time.

3 Cut into the small pieces when it's cool down.

<Miwa’s tips> ※watch more on the video.

・If you are not vegan, adding cheese is a great way to boost more flavor .

・Keep mid-high heat through out the cooking.

・Here is the link for the rectangular pan

<Recommended side dish>

JAPANESE MIXED RICE SALAD

<Storage time>

Store it in a air-tight container in the fridge for 3days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!

---

2020/10/16 Miwa