Seaweed Rolled Omelette
Let’s Make a Unique Seaweed Rolled Omelette!
The outcome of a rolled omelette can vary greatly depending on the ingredients used. Today, we’ll introduce you to a delightful seaweed rolled omelette. The savory aroma of seaweed combined with fluffy eggs makes this a perfect side dish for any meal or even a delicious appetizer.
Main Ingredients- 4 eggs
- 2 sheets of dried seaweed (roasted seaweed recommended)
Seasoning- 3 pinches of salt
- 1 tablespoon of cooking wine (like Mirin or Cheongju)
- 3 pinches of salt
- 1 tablespoon of cooking wine (like Mirin or Cheongju)
Cooking Instructions
Step 1
First, gather the main ingredients: 4 eggs and 2 sheets of roasted dried seaweed. Feel free to adjust the amount of seaweed to your preference. Using plenty of seaweed will allow you to fully enjoy its nutty flavor throughout the omelette.
Step 2
In a bowl, crack the 4 eggs. Add 3 pinches of salt and 1 tablespoon of cooking wine. The cooking wine helps to eliminate any eggy odor. If you’re not sensitive to the smell of eggs, you can omit this ingredient.
Step 3
Once the 4 eggs are whisked, you’ll have enough batter to fill a small frying pan about 3 to 4 times. Now, preheat your pan and start pouring in the egg mixture.
Step 4
Pour a thin layer of the egg mixture into the pan. Once the bottom starts to set, carefully place a sheet of seaweed on top. If the seaweed sheet is larger than your pan, you can fold it in half. Folding the seaweed to cover the entire surface instead of tearing it allows for a more intense seaweed flavor.
Step 5
When the egg layer is slightly cooked at the bottom, quickly start rolling the omelette. Timing is crucial here; if you wait too long, the egg might tear, lose its cohesiveness, and result in a less-than-perfect roll.
Step 6
Slide the rolled omelette to one side of the pan and pour in more egg mixture. Avoid pouring too much at once; a moderate amount will allow it to connect seamlessly with the previously rolled portion. By layering and rolling thinly multiple times, you’ll achieve a firm and substantial omelette.
Step 7
Repeat the process of pouring egg mixture and rolling. You can use two silicone spatulas, or one spatula and a pair of wooden chopsticks, to help with rolling. This method involves holding the rolled omelette in place with one tool while using the other to lift and roll the new layer. Experiment with different tools to find what works best for you; practice makes perfect!
Step 8
For a perfectly uniform and attractive rolled omelette, a rectangular omelette pan can be very helpful. However, I personally find that a round omelette made in a regular frying pan has a charming, rustic appeal. Choose the pan that suits your style and enjoy the cooking process!
