Japanese Style Thick Egg Yakisoba

Name: Japanese Style Thick Egg Yakisoba
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 egg; 30g Red Sausage; a little salt; a little Cooking oil; Some Chopped chives

by Dharma Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The Japanese thick omelet is named after the omelet rolls that are rolled up in layers. It is actually similar to our omelet, except that each stall does not remove one, but rolls it up and continues to roll it. This is the result. Thousand-layer egg rolls, people with good looks can try it, it looks good no matter how you take pictures

Ingredients

Japanese Style Thick Egg Yakisoba

1. Prepare the ingredients, knock the eggs into a bowl, chop the red sausage and chives

2. After the eggs are beaten, add ham and chopped chives, add a little salt, and beat evenly

3. Brush a little oil in the pan, pour a large spoonful of egg liquid on medium and low heat, turn the pan and spread it out

4. When the omelet is half-solidified, roll it up gently from one end until it reaches the other end

5. Then pour a large spoonful of egg liquid and spread it into pancakes, and then gently roll up from the rolled end

6. Until the roll reaches the other end, repeat this process about 4-5 times. The less egg liquid poured in each time, the thinner the egg cake and the more layers of the roll.

7. Pour in the last bit of egg liquid and dilute

8. Roll it up again, then push the egg roll gently to the center of the pot and heat it to form a little

Tips:
The thick egg yaki has a strong egg flavour, and it will be more fragrant if you use this egg to make it. The ingredients can be added with pork floss, seaweed, spinach and any other ingredients you like, just finely chop it, and it’s done. Give it to picky food. Baby, or lunch box for outing, and perfect breakfast, all-match choice