Chewy Seaweed Rolled Omelet
Lunchbox Delight: Texture-Rich Seaweed Rolled Omelet with Cuttlefish Noodles
Experience the delightful chewy texture of this unique rolled omelet made with cuttlefish noodles! Packed with an abundance of sea vegetables, this dish brings a refreshing ocean aroma that will uplift your spirits. A truly special treat!
Ingredients- 4 large eggs
- 150g cuttlefish noodles (or similar thin seaweed), rinsed
- 1 tablespoon cooking wine (mirin or sake)
- 3 pinches of salt
- A little cooking oil for frying
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients for your delicious cuttlefish noodle rolled omelet. Fresh ingredients are the foundation of any great dish!
Step 2
Rinse the cuttlefish noodles thoroughly under cold water. Then, quickly blanch them in boiling water – just a quick dip (about 10 seconds) is enough to soften them slightly without making them mushy. Immediately plunge them into cold water to stop the cooking process. Drain them well in a colander; it’s crucial to remove as much excess water as possible.
Step 3
Once the excess water is gone, finely chop the blanched cuttlefish noodles. Chopping them into small, uniform pieces will ensure they distribute evenly within the omelet and contribute to a pleasant texture in every bite.
Step 4
In a bowl, crack the 4 eggs. Remove the chalazae (the white stringy bits) by piercing them with a fork or the tip of a knife. Add 1 tablespoon of cooking wine to reduce any eggy smell and enhance flavor, along with 3 pinches of salt for seasoning. Whisk gently, avoiding excessive foaming. Finally, stir in the finely chopped cuttlefish noodles until well combined. Your omelet mixture is ready!
Step 5
Now for the fun part – rolling the omelet! Heat a non-stick frying pan over medium-low heat and add a small amount of cooking oil. Wipe it evenly with a paper towel. Pour a thin layer of the egg and seaweed mixture into the pan. As the edges begin to set, carefully roll the cooked portion towards one side using chopsticks or a spatula. Pour more egg mixture into the empty space, letting it flow under the rolled portion, and then roll the existing omelet over the new layer. Repeat this process 2-3 times until all the egg mixture is used, creating a thick, multi-layered rolled omelet.
Step 6
Once your rolled omelet is beautifully golden and cooked through, let it cool slightly for a few minutes before slicing. This resting period helps the omelet set, making it much easier to cut into neat, presentable pieces. Slice it into your desired thickness, and your delicious and texturally exciting cuttlefish noodle rolled omelet is ready to be enjoyed as a perfect lunchbox side dish!
