Recipe: Japanese Omelette Roll step by step with pictures | Handy.Recipes

Japanese Omelette Roll

Cooked Japanese Omelette Roll

Time to cook: 20 minutes

Total Servings: 1

Nutritional Value

In my time I found this recipe on the wonderful site VKontake, but as usual, remade it for myself)))) Here are a few variations of the so called "Japanese omelette". I still do not understand what Japanese is in it, but probably due to the fact that it is rolled up in a roll I have associations with rolls))). The recipe shows the number of ingredients per serving.

Author of the recipe

Ingredients for Japanese omelet rolls:


  • Chicken egg - 2 pcs
  • Mayonnaise - 2 tablespoon
  • Milk - 4 tablespoon
  • Salt - to taste
  • Hard cheese - 30 g
  • Sausage - 30 g

How to cook Japanese omelet roll step by step with photos


So. We have a choice which type of roll we make, it all depends on how much mayonnaise we can afford. We always take two eggs for one portion of the loaf, but then you can make variations: 1 possible option - for each egg one tablespoon of mayonnaise, some may find it greasy, but it all depends on the mayonnaise; Option 2 - a combination of a tablespoon of mayonnaise and two tablespoons of milk, respectively, for two eggs. Probably the best variation, because. к. There is a spice of mayonnaise and at the same time is not very greasy; A third possible variant - two tablespoons of milk for each egg. Salt according to taste.

Combine the omelette ingredients and whisk until bubbling.

Grate cheese and finely chop sausage. The sausage can be any type you want, boiled, smoked or mixed. Chunks of sausage also to your taste, when they are smaller is less likely to burst later on the roll for twisting.

Heat a frying pan and add a little oil. Pour the first pancake in the pan with a ladle, depending on your preference you can make it thinner or thicker, I like it when there are more layers, I make thin pancakes.

We wait until our pancake is cooked and then we move on to the filling.

Once you see that your pancake is cooked completely start to add cheese and sausage, here's how you like, you can put everything on the first pancake, or divide between each layer. I divide the filling between the layers.

Next we roll up the pancake. The first step is to cover our filling.

In the second step, continue to roll up as if the width of the filling. Roll up the roll to the end of the pan and leave it in the pan.

Pour the second pancake into the pan so that it runs under the roll we've already formed. I'm just spreading the pancake on the surface, just lifting up the roll so the omelet will drip under it.

Again, we wait until it's baked and then we add the filling.

Now roll up to the width of the previous roll.

Repeat steps eight through ten as many times as there is enough omelet and stuffing. The most important thing I advise you is to keep the omelette on the griddle for about 30-60 seconds after the last roll "with the seam" downward, this will allow the roll to set and it will not fall apart when you eat it)

Nutritional Value:

Whole Dish:
Calories
488.6 Calories
Protein
25.6 g
Fat
39.7 g
Carbohydrates
5.5 g
100g:
Calories
187.9 Calories
Protein
9.8 g
Fat
15.3 g
Carbohydrates
2.1 g

Salt, Hard Cheese, Mayonnaise, Sausage, Eggs, Milk, Cheese, Fried, appetizers, Extravagant

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