How to Make an Omelette in Japan: Not Like in Europe - Makes a Delicious Roll
Many residents of the post-Soviet countries and Western countries are accustomed to only one way of preparing an omelet.
So, a raw egg is mixed with milk. In some cases, certain additives are used (greens, cheese, pieces of meat and vegetables).
The resulting mass is completely poured onto a heated frying pan. After some time, you get a rather tasty, but standard and familiar dish.
Why not take a look at the Japanese version of making an omelette?
In the Land of the Rising Sun, a dish called "tamagoyaki" is popular.
The dish is an appetizing-looking, incredibly tasty, tender and airy roll.
The recipe for a Japanese-style omelette was shared by the Belnovosti online publication's expert in the field of cooking, chef, and fourth-class baker Yulia Arkhipova.
How to Make Japanese Omelette
Take a bowl, break three chicken eggs into it and beat them until foamy.
Pass the resulting mass through a fine sieve.
Add one tablespoon of milk, chopped onion and carrot (15 grams each), chopped green onions (about 5 grams) to the egg base.
Salt and pepper the resulting mixture and pour some of this liquid onto a greased and heated frying pan. The result will be a thin egg layer. The fire should be low.
After a couple of minutes, roll the resulting "pancake" into a roll. But not completely. Leave one third. Move the pancake to the right. The rounded tip of the omelette should "look" at the center of the frying pan.
Pour a little more egg mixture into the free space on the left side of the dish. When it sets, roll the pancake further.
Repeat the procedure of adding the egg base and folding the omelette until the previously prepared mass is used up.
An omelette completely rolled into a roll is the very Japanese dish “tamagoyaki”.
You will be delighted with the appearance, consistency and taste of this culinary masterpiece.
