JAPANESE EGG OMELETTE / 卵焼き
<JAPANESE EGG OMELETTE / 卵焼き>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 5 mins
1 tsp of soymilk
½ tsp of soy sauce
any fresh herb
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>
Store it in a air-tight container in the fridge for 3days.
<Did you try this recipe??>
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