Place this code once in between the head tags of your AMP site's HTML. This script loads the relevant amp-auto-ads libraries.

Japanese Egg Roll

(@cooking_with_aloha_texas_style) • Instagram photos and videos

Since eggs are finally back on the shelves at the market, I tried making the Japanese egg roll omelet.  It's definitely easier to make in a 5x7 rectangle pan I picked up @Daiso.  This fun to make.  Most recipes add sugar, but I like a savory egg and need to practice rolling.  I do like how it cooks in layers, making it fluffy. This will go perfectly with a bento box with rice balls and maybe with Gobo No Kinpira / Sides / Recipes | Cooking with Aloha, Texas Style   

Ingredients

  • 4 eggs
  • 1 t Mirin
  • 1/2 t hondashi
  • 1/4 C water
  • olive oil for pan

Directions

  1. Combine all ingredients, except the olive oil and mix well.
  2. Heat pan for 2 minutes over medium low heat.
  3. Grease 5x 7 pan with olive oil.
  4. Pour a small amount of egg mixture to make a thin layer.
  5. Cook about 90 seconds for the bottom layer to firm up and slightly runny.
  6. Use a spatula to lift an edge of the cooked egg and roll it up.
  7. Grease the pan lightly with olive oil.
  8. Pour another layer of the egg mixture, lifting the rolled egg to let the new layer flow under for about 90 seconds.
  9. Push the existing egg roll on to the freshly cooked layer to the other end of the pan.
  10. Repeat process 1-2 more times depending how thin the egg layers are.  
  11. Place on a cutting board and cut in 4 pieces, eat warm or in a bento box.