Japanese Omelet (Egg Roll) Recipe by Saori Fujimoto
Cooking Instructions 1 Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up) 2 Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it. 3 Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel. 4 Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan. 5 When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.) 6 Add 1tsp oil in the empty space of the pan. Remove excess oil again. 7 Add another 1/3 of egg mixtures to the empty part of the pan. 8 Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan. 9 When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg. 10 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. 1 Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up) 1 Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up) 2 Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it. 2 Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it. 3 Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel. 3 Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel. 4 Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan. 4 Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan. 5 When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.) 5 When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.) 6 Add 1tsp oil in the empty space of the pan. Remove excess oil again. 6 Add 1tsp oil in the empty space of the pan. Remove excess oil again. 7 Add another 1/3 of egg mixtures to the empty part of the pan. 7 Add another 1/3 of egg mixtures to the empty part of the pan. 8 Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan. 8 Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan. 9 When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg. 9 When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg. 10 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. 10 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Slow Cooker Cheesy Buffalo Chicken Pasta Soboro on Rice Vegan Ramen Soup Tuna and Pasta Sweet Stewed Japanese Pumpkin Slow Cooker Cheesy Buffalo Chicken Pasta Soboro on Rice Vegan Ramen Soup Tuna and Pasta Sweet Stewed Japanese Pumpkin Macroni with green peas Suji ke golgappe Homemade fried chips Fried bata fish Appam Dry Bhel Ladies finger Potatoes stir fry Chocolate elaichi flavor falooda Soboro on Rice Sweet Stewed Japanese Pumpkin Macroni with green peas Suji ke golgappe Homemade fried chips Fried bata fish Appam Dry Bhel Ladies finger Potatoes stir fry Chocolate elaichi flavor falooda Soboro on Rice Sweet Stewed Japanese Pumpkin