The traditional Japanese omelet, rolled in the form of a roll, has become incredibly popular in Russia. However, Russian housewives prefer to cook a dish with a variety of fillings.
Products required for cooking
To make an omelet for a roll, you will need the following products: 5 chicken eggs, 200 ml of milk, 4 tablespoons of flour, salt to taste.
From the specified number of products, 4 pancakes will be obtained, which can be supplemented with a variety of fillings. To taste, you can add spices to the egg mixture, as well as chopped herbs.
Roll omelet recipe
In a deep bowl, thoroughly grind chicken eggs with seasonings and salt. Sifted wheat flour is gradually introduced into the mixture and milk is poured in a thin stream. You should get a dough with a uniform consistency.
The pan is greased with vegetable oil and heated thoroughly. Sufficiently thin egg pancakes are baked until golden brown. It is necessary to fry the omelet from 2 sides.
You can bake an omelet in the oven. In this case, the baking dish is covered with parchment paper, which is greased with vegetable oil. The prepared dough is poured onto the paper and leveled with an even layer. The baking sheet is sent to an oven preheated to 180 ° C at a medium level.
Cooking an omelet for a roll in the oven will take about 5-10 minutes. The finished omelet is carefully removed from the parchment and left to cool.
Spread the filling on the cooled omelet. You can use a variety of sautéed minced meat and vegetables. Then the omelet is rolled tightly and cut into small pieces. You can serve the omelet cold, but the dish will taste much better if it is quickly reheated in the microwave or oven before serving.
How is an omelet roll made in Japan?
To prepare the dish, you need: 3 chicken eggs, 1/3 cup milk or cream, soy sauce to taste, vegetable oil for greasing the pan.
Chicken eggs are beaten with milk and soy sauce. Heat a frying pan over high heat and pour a tablespoon of vegetable oil into it. When the oil is hot, a quarter of the prepared egg mixture is poured into it. You need to distribute the mixture evenly over the pan, as when baking pancakes.
Once the bottom of the omelet is browned enough, a little of the filling is spread over it. The pancake is pushed to the side, freeing up part of the bottom of the pan. The egg mixture is again poured onto this place and the filling is poured on top. Thus, gradually roll up the omelet roll without removing it from the pan.
The advantages of making the Japanese version are obvious. First, the process takes a little time. Secondly, there is no need to wait for the omelet to cool down to fill it with the filling. Immediately after cooking, you can serve the Japanese roll to the table, having previously cut it into 3-4 pieces.
