Japanese-ish Rolled Omelet

Ingredients

1 instant short grain white rice cup (7.4 oz)

1 tbsp broccoli (chopped)

1 tbsp carrots (chopped

1 tbsp onion (chopped)

2 tbsp Bachan’s Miso Japanese BBQ Sauce

2 eggs (beaten)

Kewpie mayo (to taste)

shichimi togarashi (to taste)

Directions

Microwave the instant rice cup per packaging instructions. Finely chop the broccoli, carrot, and onion. Crack the eggs into a bowl and whisk well.

Lightly oil the tamagoyaki pan over medium heat and throw your veggies in. Cook until the onions get a little translucent. Then add the rice and Bachan’s sauce, and mix it all together. Push the fried rice to the handle side of the pan and compress it into a rectangular block.

Pour just enough egg into the pan to cover about 3/4 of the visible bottom, and tilt the pan to fill in any gaps. Make especially sure to tilt the pan back so the egg is in contact with the rice. You want the egg layer to be thin because it’ll break when rolling if it’s too thick.

Wait until it’s almost cooked through, but still a little wet on top and use a spatula to roll the block of rice over the egg a full 360 degrees so the egg layer is fully wrapped around the block of rice.

Repeat steps 4 and 5 so you should have two thin layers of egg around your rice.

Top with Kewpie mayo and shichimi togarashi, and enjoy!

https://liketk.it/5lfCl