Perilla Seed Rolled Omelet: A Delightful Mix of Flavor and Texture
Perilla Seed Rolled Omelet Recipe: Mastering Both Flavor and Texture
Discover the delightful Perilla Seed Rolled Omelet, where each bite offers a satisfying pop from the whole perilla seeds, releasing a wonderfully nutty aroma. This recipe, highly praised by my mom, uses simple ingredients to create a unique and flavorful dish. It’s a special side dish that’s perfect for any meal, be it a daily meal or a packed lunch. Don’t miss out on this special perilla seed omelet!
Main Ingredients- 4 large eggs
- 3 Tbsp whole perilla seeds
- 1/2 stalk green onion
- 1 Tbsp cooking wine (mirin)
- 1 tsp salt
- A little cooking oil
Cooking Instructions
Step 1
First, prepare all the ingredients for the rolled omelet. Finely chop the green onion.
Step 2
Chop the prepared green onion finely. Chopping it this way ensures it mixes well into the omelet, enhancing the texture.
Step 3
Crack the 4 eggs into a bowl. Carefully remove the chalazae (the white stringy bits) for a smoother omelet. Add 1 tablespoon of cooking wine and 1 teaspoon of salt. Whisk thoroughly with a fork or whisk until the eggs are completely beaten and smooth.
Step 4
Add the chopped green onion and 3 tablespoons of whole perilla seeds (rinsed and patted dry, or lightly toasted for extra nutty flavor) to the beaten egg mixture. Gently mix everything together with a spatula. Rinsing the perilla seeds helps remove any dust or impurities, and toasting them lightly beforehand can enhance their nutty aroma.
Step 5
Now, let’s make the rolled omelet! Heat a non-stick pan over medium-low heat. Lightly coat the pan with a thin layer of cooking oil. It’s important to control the heat; too high, and the eggs will burn quickly. Pour about one-third of the egg mixture into the pan. Once the bottom begins to set, carefully start rolling it from one end. Once rolled, slide the omelet to the edge of the pan. Pour another portion of the egg mixture into the empty space, lift the rolled omelet slightly, and allow the new egg mixture to flow underneath. Repeat this process of pouring, rolling, and adding more egg mixture until all the egg mixture is used, creating a thick and appealing perilla seed rolled omelet.
Step 6
After cooking, let the hot rolled omelet cool slightly before slicing. This allows it to firm up and hold its shape beautifully without crumbling. Once cooled, cut the omelet into bite-sized pieces, about 1.5 to 2 cm thick. Enjoy your delicious Perilla Seed Rolled Omelet, bursting with nutty flavor and a delightful texture!
