Tamagoyaki Japanese Omelettes with Salmon Flakes and Cheese

1. 1

   Combine the eggs and salmon flakes in a bowl, and mix well.

2. 2

   Heat oil in a tamagoyaki pan (egg fryer).

3. 3

   In two to three batches, pour in the egg mixture from step 1.

4. 4

   Spread some cheese out after your second batch, and coax the cooked eggs into a roll.

5. 5

   Set aside to cool, then slice into fifths or sixths.

6. 6

   It's really good to pack in bentos.

* Per serving · 4 servings · Values may vary.

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