Japanese Rolled Omelet with Green Beans and Bell Peppers
Perfect for lunchboxes.
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 3)
Directions
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Cut the lengths of the green beans in half and boil until soft in lightly salted water, remove into cold water and then drain.
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Cut the bell pepper in half lengthwise, remove the seeds and stem and julienne.
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Mix together (A).
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Heat a Japanese rolled omelet fry pan over medium heat, spread a thin layer of the vegetable oil, and pour in 1/2 of each of (1), (2) and (3), mix and spread with chopstick tips and gently roll up into one end of the fry pan before the surface becomes fully hardened.
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Lightly coat the fry pan with vegetable oil and pour in the remainder of (1), (2) and (3), and then cook and roll up in the same manner.
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Once the rolled omelet has cooled, cut into easy-to-eat slices.
- When using in lunchboxes, make certain that the rolled omelet is entirely cooked through.
Cooking Basics
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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