Rolled Omelette

Yields1 Serving

 1 tbsp OTTOGI GOLD MAYONAISE
 1 tbsp OTTOGI ANCHOVY SOY SAUCE
 OTTOGI SOYBEAN OIL
 1 tbsp OTTOGI COOKING WINE 'MIHYANG'
 OTTOGI KETCHUP
 4 Eggs
 ¼ Onion
 ¼ Carrot
 2 Welsh Onions

1

Mix the egg, OTTOGI ANCHOVY SOY SAUCE, GOLD MAYONAISE, MIHYANG together and sieve it.
*OTTOGI GOLD MAYONAISE will make rolled omelette stay soft much longer.

2

Mince the onion and carrot and shred the welsh onion. Then mix with the mixture in step 1.

3

Lay the mixture thinly on a heated square-shaped pan.

4

Start rolling the mixture from one end of the pan to the other before it is fully cooked.

5

Once the rolling is finished, serve with OTTOGI KETCHUP.

CategoryCuisine

Ingredients

 1 tbsp OTTOGI GOLD MAYONAISE
 1 tbsp OTTOGI ANCHOVY SOY SAUCE
 OTTOGI SOYBEAN OIL
 1 tbsp OTTOGI COOKING WINE 'MIHYANG'
 OTTOGI KETCHUP
 4 Eggs
 ¼ Onion
 ¼ Carrot
 2 Welsh Onions

Directions

1

Mix the egg, OTTOGI ANCHOVY SOY SAUCE, GOLD MAYONAISE, MIHYANG together and sieve it.
*OTTOGI GOLD MAYONAISE will make rolled omelette stay soft much longer.

2

Mince the onion and carrot and shred the welsh onion. Then mix with the mixture in step 1.

3

Lay the mixture thinly on a heated square-shaped pan.

4

Start rolling the mixture from one end of the pan to the other before it is fully cooked.

5

Once the rolling is finished, serve with OTTOGI KETCHUP.

Rolled Omelette