• Miwa

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


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