Has anyone tried making the Japanese style rolled omelet?


It would be much easier to make it with a rectangular shaped pan and you can purchase that at any Japanese or Korean supermarket.

And if you didn’t roll your omelet nicely, don’t worry, you can always trim it at the end with a knife. The only key to success is keep the heat medium or lower to avoid browning the egg.

Check out my previous post for the recipe of Japanese style rolled omelet (dashimaki tamago).





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s