Friday, March 4, 2016

Mille-feuille Tamagoyaki Rolled Omelette (My Cookbook Recipe) - Video Recipe

Savory rolled omelette that resembles a Kawaii dessert ;)

I made my cookbook PV at YouTube Space Tokyo!!!

Mille-Feuille Tamagoyaki (Rolled Omelette)

Difficulty: Easy
Time: 20min
Number of servings: 6 pieces

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

2 bacon strips
2 sliced cheese
2 eggs
1 grape tomato
cracked black pepper
olive oil

1. Beat eggs in a bowl, season with ground pepper, and mix well.
2. Cut bacon strips and sliced cheese into halves, and make pairs.
3. Heat olive oil in a Tamagoyaki Nabe (rectangular omelet pan), pour 1/5 of egg mixture in the pan and spread over the surface. Cook until half done then place one piece of bacon and cheese on top of each other towards the end closest to you. Roll up the egg and move it to one end. Pour in another 1/5 of egg mixture and let it flow under the rolled egg also. Cook until half done and again place bacon and cheese on the egg and roll up the egg again. Repeat this until all your ingredients are gone.
4. Allow it to cool and cut it into 6 pieces. Also cut the grape tomato into 6 wedges.
5. Garnish with mayonnaise shaped to look like whipped cream and put a grape tomato wedge on top to look like a strawberry.


Many people asked me if my bacon is raw because it is pink. To answer that question, it is cooked already. Japanese bacon is sold cooked, so you can eat as is like ham ;)

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