Japanese Omelet (Egg Roll)
Saori Fujimoto @cook_2635889
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.
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Most of the meals are cooked by my maid. All ingredients can be purchased in Singapore.
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