Fragrant Laver and Egg Roll
Aromatic Laver Omelette using Leftover Yakisoba Ingredients
Don’t throw away the dried laver (nori) leftover from making yakisoba! This recipe utilizes it to create a simple yet sophisticated dish: a fragrant laver and egg roll. Its subtle oceanic aroma combined with a touch of sweetness makes for a delightful side dish. Perfect for breakfast or as a bento box addition.
Ingredients- 2 large eggs
- 1 tsp dried laver (nori)
- 1 tsp mentsuyu (soy sauce can be substituted)
- 1 tsp sugar
- 1 tsp water
- A pinch of sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
In a large bowl, crack the 2 eggs. Add the 1 tsp of dried laver, 1 tsp of mentsuyu (or soy sauce), 1 tsp of sugar, 1 tsp of water, a pinch of sesame seeds, and a sprinkle of black pepper. Whisk vigorously with a whisk until all ingredients are well combined. It’s important to mix thoroughly to ensure the laver is evenly distributed and there are no clumps.
Step 2
Heat about 1 tablespoon of cooking oil in a non-stick frying pan over medium heat. Use a paper towel to spread the oil thinly and evenly across the entire surface of the pan. This step helps prevent the egg from sticking and ensures a beautiful finish.
Step 3
Once the pan is sufficiently heated, pour the mixed egg mixture evenly into the pan. As the edges of the egg mixture begin to set, gently push the cooked edges towards the center with a chopstick or spatula, allowing the uncooked egg liquid to flow underneath. Continue this motion to shape the omelette.
Step 4
When about one-third of the egg mixture is cooked, carefully begin to roll it up from one end using chopsticks or a spatula. It’s best to roll it while it’s still slightly undercooked in the center, as this will result in a softer texture later.
Step 5
Slide the rolled egg to one side of the pan. Pour the remaining egg mixture into the empty space. As the newly poured egg mixture begins to set, roll the existing egg roll into this new layer. Repeat this process until all the egg mixture is used up and rolled into a layered omelette. Finally, reduce the heat to low and gently turn the omelette to ensure all sides are cooked to a beautiful golden brown.
Step 6
Once the exterior of the egg roll is a tempting golden brown color, it’s ready!
Step 7
The freshly made warm laver and egg roll offers a delightful subtle aroma of laver and a perfectly balanced sweet and savory flavor. It’s delicious eaten warm, but also holds its shape wonderfully when cooled, making it an excellent choice for bento boxes. Enjoy this easy-to-make, tasty egg roll using your leftover ingredients.
