Japanese rolled omelette
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Mince the onion. Place in a heatproof container, cover with plastic wrap, and microwave for 3 minutes. Heat oil in a frying pan and fry for 2 minutes. |
| 2 | Drain oil from canned tuna. |
| 3 | Beat the eggs in a bowl (moving the tip of chopsticks against the bottom of the container as you cut the egg whites). |
| 4 | Add onion, canned tuna, seasonings, and dashi broth. |
| 5 | Heat a frying pan over medium heat and using a paper towel soaked in oil, coat the pan. |
| 6 | Reduce heat to low, add 1/4 of the egg mixture, spread over all and cook until half-cooked. Fold in both ends and roll from the back to the front. |
| 7 | Pull over to the top edge of the pan and using a paper towel soaked in oil, coat the pan again. Fill with 1/4 of the egg mixture, lift and pour the egg mixture underneath as well, and cook until half-cooked. |
| 8 | Fold in both ends and roll from the back to the front. Repeat until the egg mixture is gone. |
| 9 | Wrap in plastic wrap while still warm, cool and shape. Cut into small pieces. |
| 10 | For Oven, pour the mixture into an ovenproof container lined with an oven sheet and bake in oven at 356°F (180°C) for 20 minutes. |
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