The omelet, traditional for Japan, curtailed in the form of roll became incredibly popular in Russia. However the Russian housewives prefer to cook a dish with various stuffings.
Products necessary for preparation of a dish
To make omelet for roll, the following products will be required: 5 eggs, 200 ml of milk, 4 tablespoons of flour, salt to taste.
From the specified quantity of products 4 pancakes which can be added with various stuffings will turn out. To taste it is possible to add to egg mix of spice and also the crushed greens.
The recipe of omelet for roll
In a deep bowl carefully pound eggs with seasonings and salt. Gradually mix in the sifted wheat flour and a thin stream pour in milk. Dough with uniform consistence has to turn out.
The frying pan is oiled vegetable and properly warmed. Bake rather thin egg pancakes before emergence of golden color. It is necessary to fry omelet from 2 parties. It is possible to bake omelet in an oven. In this case the baking dish is dimmed parchment paper which is oiled vegetable. On paper pour out the made dough and level it a uniform layer. The baking tray is sent to the oven which is previously heated to 180 wasps to the average level. Preparation of omelet for roll in an oven will take about 5-10 minutes. Ready omelet is accurately removed from parchment and left to cool down. On the cooled-down omelet spread a stuffing. It is possible to use the various fried mincemeat and vegetables. Then omelet is densely displaced in the form of roll and cut small pieces. It is possible to give omelet cold, but the dish will be much more tasty if before giving quickly to warm it in the microwave oven or an oven.
How do cook roll from omelet in Japan?
Are necessary for preparation of a dish: 3 eggs, 1/3 glasses of milk or cream, a soy-bean sauce to taste, vegetable oil for greasing of a frying pan. Eggs are shaken up with milk and a soy-bean sauce. The frying pan is heated on strong fire and pour in it a tablespoon of vegetable oil. When oil is heated, in it pour out the fourth part of the prepared egg mix. It is necessary to distribute evenly mix on a frying pan, as at baking of pancakes. As soon as the lower part of omelet enough is roasted, on it spread a little stuffing. Pancake is shifted aside, releasing a part of a bottom of a frying pan. On this place pour egg mix again and pour from above a stuffing. Thus, gradually displace roll from omelet, without removing it from a frying pan. Advantages of preparation of the Japanese option are obvious. First, process takes a little time. Secondly, there is no need to wait until omelet cools down to fill it with a stuffing. Right after preparation it is possible to serve the Japanese roll to a table, previously having cut on 3-4 pieces.