Japanisches Omelett (Tamagoyaki) mit Reis und Edamame

Zubereitung

1. Cook the rice in salted water for about 12 minutes and drain.
2. Beat the eggs with a pinch of salt and cook them in thin layers in a lightly oiled pan, rolling each layer up as it sets.
3. Slice the roll into rounds.
4. Serve with the rice and warm edamame.