Omelèt with Japanese technique
Ivy @cook_13599112
Rather the typical one but I used the Japanese way to make it
Omelèt with Japanese technique
Rather the typical one but I used the Japanese way to make it
Cooking Instructions
- 1
In a medium-sized bowl I cracked and scrambled the eggs on hand. I sliced the onion first in half and then on very skinny half-moons. I mixed everything and turned the stove on.
- 2
I heated the pan first and added a little bit of oil to the mix cause I didn't want it to stick to the pan.
- 3
I put small amount of the mix just enough to cover the bottom of the pan. When I assumed it was ready, I rolled it on the side of the pan to the half and added more of the mix from the bowl to fill the other half. That way I continued until the mix was all used.
- 4
It must become thick, tight roll. Seal the end well.
- 5
On the side I washed and peeled some carrot on these skinny chip-looking pieces. I rolled a couple of them and the other I put in a small side-dish bowl and spiced them with a pinch of salt a tiny bit of vinegar.
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