rolled omelet with spinach
- Serves: 4
- Calories: 76 kcal
- Total Time: 25 m
- Prep: 15 m
- Cook: 10 m
- Japanese: Hōrensō iri tamago-yaki
Wash the spinach. Place the water in a pan. Bring to a boil and add the spinach. Boil for one and a half minutes.
After boiling, drain the spinach and immediately immerse in cold water to keep the green color. Drain the cold water from the spinach. Squeeze out any excess water with your hands. Cut off the stems of the spinach and cut it into 1 in. long pieces.
Beat the eggs. Add sugar, salt, soy sauce, spinach and mix. Heat a frying pan for 1 minute.
Reduce to medium heat. Coat the surface of the frying pan with a paper towel which has been soaked in salad oil.
With a ladle, pour some of the egg mixture into the frying pan and tilt it so that it spreads evenly over the bottom. Puncture any air bubbles which form with chopsticks.
When the surface is half cooked, pick up the far end with chopsticks and fold it over 2 times towards you.
Return the folded egg back to the other side of the pan. Coat the surface of the pan not covered by the egg with salad oil.
Pour 2 ladles of the egg mixture into the frying pan. Lift the edge of the cooked egg so that the raw egg mixture flows under it. Puncture any air bubbles which form with chopsticks. Cook until half done (1 to 2 minutes).
Hold the far end with chopsticks and fold it over once towards you.
Repeat Step 7, this time pouring in the remaining egg mixture. Repeat Step 8 and Step 9.
When cooked, adjust the shape with a spatula.
The yellow of the eggs and the green of the spinach produce a good tint. This dish has a good taste and is delicious. However, to make this dish might be difficult because it requires some technique.
Japanese foods recipes