Updated: Feb 16
<JAPANESE ROLLED EGG OMELETTE / 卵焼き>
＜Yield> 2 servings
<Prep time> 5 minutes
<Cook time> 5 minutes
1 teaspoon soy milk
½ teaspoon Soy sauce
any fresh herbs
1. Blanch the okura in salted water. Whisk together the eggs. Add in salt, soy milk and soy sauce.
2. Grease the pan with toasted sesame oil. Over high heat, pour a third of the egg mixture into the pan. Spread the mixture evenly. Place in the okura. Once the egg layer has cooked, roll the egg towards you. Slide the egg roll to the top of the pan and pour in half of the remaining egg mixture. When the egg has cooked, roll the egg again towards yourself. Repeat this process one last time.
3. Cut the omelette into small pieces when it has cooled down.
<Miwa’s tips> ※watch more on the video.
・If you are not vegan feel free to add in cheese. It's a great way to add more flavor.
・Keep a medium-high heat throughout the cooking process.
・Here is the link for a rectangular pan used for making rolled omelettes.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 3 days.
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