Aromatic Chive and Perilla Leaf Rolled Omelet
Kid-Friendly Delight! Healthy and Delicious Rolled Omelet with Perilla Leaves and Chives
I’ve made a thick and special rolled omelet, packed with fragrant perilla leaves and fresh chives, for my little prince who absolutely loves omelets! Children are always happy with good food, and they welcome any dish made with eggs! (Of course, I left out the carrots. 🤫) Adding savory imitation crab sticks to this makes it the ultimate rolled omelet, bursting with flavor and nutrition. The subtle aroma of perilla leaves, the freshness of chives, and the umami from the imitation crab sticks create a fantastic harmony, making it truly delicious. My kids gave it two thumbs up! How about making this aromatic rolled omelet as a healthy and tasty side dish for your children today? Wishing you good health always~♡
Main Ingredients- 5 eggs
- A small bunch of chives (approx. 30g)
- 3 sticks of imitation crab meat
- 5 perilla leaves
Seasoning & Others- Olive oil or cooking oil
- 1/2 Tbsp mirin (or cooking sake)
- Salt to taste
- Olive oil or cooking oil
- 1/2 Tbsp mirin (or cooking sake)
- Salt to taste
Cooking Instructions
Step 1
First, wash the chives thoroughly, pat them dry, and finely chop them. Wash the perilla leaves, dry them, then roll them up and thinly slice them into strips. This preparation helps them mix well with the eggs and create a beautiful appearance.
Step 2
Shred the imitation crab sticks with your hands or slice them thinly with a knife. Shredding them into manageable pieces rather than mincing them finely adds a better texture when you bite into the omelet.
Step 3
Crack the 5 eggs into a wide bowl. Remove the chalazae (the white, stringy bits) and gently beat the eggs with a whisk until smooth. You don’t need to whisk them vigorously.
Step 4
Add 1/2 tablespoon of mirin to the beaten eggs to eliminate any eggy smell. Then, add all the prepared chopped chives, sliced perilla leaves, and shredded imitation crab sticks. Season with a pinch of salt according to your preference, and gently mix everything together until the ingredients are evenly distributed in the egg mixture. Be careful not to overmix.
Step 5
Heat a non-stick frying pan over medium-low heat. Add about 1 to 2 tablespoons of olive oil or cooking oil and swirl to coat the entire pan thinly. If the heat is too high, the eggs might burn, so be mindful of the temperature.
Step 6
Pour about one-third of the egg mixture into the heated pan and tilt the pan to spread it thinly. When the edges begin to set slightly, carefully start rolling the omelet from the bottom, like making a sushi roll. Before reaching the end, pour more egg mixture into the empty part of the pan. Lift the rolled portion slightly and fold the new egg mixture over it, continuing to roll to create a thicker omelet. Repeat this process 2-3 times until the omelet reaches your desired thickness.
Step 7
Once the omelet is thick, move it to the empty side of the pan and cook the four sides until they are lightly golden brown, ensuring the inside is fully cooked. Let the cooked rolled omelet cool down for a bit before slicing it. Slicing it while it’s too hot can cause it to fall apart. Cooling it slightly will help you achieve neat slices.
Step 8
Slice the cooled rolled omelet into bite-sized pieces (about 1 to 1.5 cm thick) and arrange them beautifully on a serving plate. This dish is perfect as a side for children’s lunchboxes or as a snack.
