Omelette rice roll: a yummy Japanese recipe!
published on 18 October, 2019 at 18:44
INGREDIENTS
3 eggs, separated;
a pinch of salt;
vegetable oil.
METHOD
- Whisk separated eggs and yolks with a pinch of salt.
- Cover large non-stick pan with a little bit of vegetable oil using a paper towel.
- Using the smallest heat possible, pour egg yolks in and spread into an evenly thin layer all over the pan.
- Whet the egg yolks is set, flip the pan on a cutting board and slice egg yolk crepe into strips.
- Place strips back into a pan skipping one strip in-between each time, as shown in the video.
- Pour whisked egg white over, covering all pan again. Cover with a lid and cook on a smallest heat just until the egg is set.
- Place some soy rice on one end of the omelet and roll in carefully. Serve right away.
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