Ingredients
- 3 whole shrimp
- 1 tablespoon liquid milk Lemon juice
- 1 tablespoon finely chopped carrots Worcestershire sauce
- 1 tablespoon finely chopped onion English muffin
- 1 tablespoon finely chopped scallions Rice paper wrappers
- ½ teaspoon salt
- ½ tablespoon sugar
- Pepper to taste beef tail cut
Directions
This Japanese recipe is very practical, not much different from the omelet we usually eat every day. It’s just that the shape is like a cake roll. This tamagoyaki is suitable as a side dish for lunch or food decoration.
Steps
1 Done | How to make Japanese egg roll omelette:Beat eggs with liquid milk, then strain. |
2 Done | Add carrots, shallots, scallions, salt, sugar, and pepper. |
3 Done | Heat the cooking oil in a rectangular non-stick skillet. Cook ¼ of the egg until half cooked. Roll one side of the egg, then grease the part of the pan that is not covered with the mixture with oil or margarine. |
4 Done | Pour ¼ of the omelette mixture over the side of the unrolled omelette and cook until half done. |
5 Done | Roll all the parts, then do the same thing until the dough runs out. |
6 Done | Wait for the omelette to cool to make it easier to cut. |
