Nutritious and Savory Seaweed Rolled Omelet Recipe
[Super Simple Healthy Side Dish] Seaweed Rolled Omelet Loved by Kids and Adults
Eggs, rich in calcium and protein, are an excellent source of nutrients, and a soft, savory rolled omelet is always a beloved dish on the dining table. This recipe specifically enhances both taste and nutrition by adding seaweed, a superfood packed with vitamins like Vitamin A, and dietary fiber. It’s one of the easiest rolled omelets to make, requiring just one sheet of seaweed and eggs. Thanks to the savory and aromatic seaweed, it boasts a wonderful flavor even without extra seasoning. Let’s make this convenient and delicious healthy side dish, Seaweed Rolled Omelet, right now!
Main Ingredients- 2-3 fresh eggs
- 1 sheet of dried seaweed (gim/nori)
- 1 pinch of salt
- A little vegetable oil (e.g., olive oil)
- 1 Tbsp water
Cooking Instructions
Step 1
1. Prepare the Egg Mixture: Crack 2-3 fresh eggs into a bowl. Add 1 tablespoon of water to make the omelet softer and a pinch of salt. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are well combined. Tip: If you usually add a pinch of salt per egg, you can reduce the salt slightly for this recipe, as seaweed itself is salty. The umami from the seaweed ensures it won’t taste bland. For those concerned about any egginess, a little sesame oil or cooking wine (mirin) can be added, but the seaweed effectively neutralizes any unwanted smell, so it’s optional.
Step 2
2. Perfectly Preheat the Pan: The secret to a smooth and evenly cooked rolled omelet lies in proper pan preheating. First, heat the pan over medium heat until it’s sufficiently hot. Add vegetable oil and tilt the pan to ensure the oil coats the entire surface evenly. When the oil beads up and rolls around like water droplets, the pan is perfectly preheated. Now, reduce the heat to low. (If using an induction cooker, the ‘Highlight’ function is useful for temperature control.) This is the moment to pour in the egg mixture.
Step 3
3. Cook the First Layer: Pour about 1/3 of the prepared egg mixture into the preheated pan, spreading it thinly across the surface. Cook slowly over low heat.
Step 4
4. Add Seaweed and Roll: Before the surface of the cooked egg layer is completely set, while it’s still slightly moist and sticky, carefully lay a sheet of dried seaweed over it. Once the bottom layer begins to cook, gently start rolling the egg, including the seaweed.
Step 5
5. Layer and Roll Again: Move the first rolled omelet to one side of the pan. Pour half of the remaining egg mixture into the empty space. Once it starts to set, roll the existing omelet again, encasing it within the new layer. Continue this process, pouring the remaining egg mixture and rolling until all the egg is used. For the final layer of egg, pay attention to shaping and ensure all sides cook evenly and smoothly as you roll to achieve a nice final shape.
Step 6
6. Finish the Seaweed Rolled Omelet: In the final stage, carefully shape the omelet as you roll to ensure all sides – top, bottom, and edges – are cooked evenly and have a smooth appearance. This completes your delicious Seaweed Rolled Omelet.
Step 7
7. Slice Nicely: Let the finished Seaweed Rolled Omelet cool slightly; it’s best to let it rest until the steam subsides. If you slice it while it’s too hot, it can easily fall apart. Slicing it after it has cooled a bit will result in cleaner, more attractive pieces.
Step 8
Ta-da! When sliced like this, the cross-section looks so appetizing, doesn’t it? The combination of savory egg and aromatic seaweed is truly delightful.
Step 9
Tip: For an extra touch, you can add shredded crab stick (surimi) when adding the seaweed. This makes the omelet visually appealing and even more enjoyable for children. Feel free to add other finely chopped vegetables like carrots according to your preference.
