Tender and Chewy Enoki Mushroom Rolled Omelet
A perfect side dish! This Enoki Mushroom Rolled Omelet recipe lets you enjoy the chewy texture of enoki mushrooms and the softness of eggs simultaneously.
Today, I’m sharing a simple yet delicious side dish recipe made with enoki mushrooms and eggs: Enoki Mushroom Rolled Omelet. It’s great as a side for rice or as a popular snack for kids. The unique texture of enoki mushrooms combined with savory eggs creates a flavor that everyone will love. It’s quick and easy to make, so be sure to give it a try!
Main Ingredients- 5 eggs
- 1 bunch enoki mushrooms (approx. 100g)
- 2 chili peppers (optional, omit if serving with children or prefer no spice)
- A pinch of salt
Cooking Instructions
Step 1
First, prepare 5 eggs, 1 bunch of enoki mushrooms, and 2 chili peppers. The chili peppers add a spicy kick, but you can omit them if you’re serving this to children or don’t like spicy food.
Step 2
Trim the base of the enoki mushrooms, rinse them thoroughly, pat them dry, and chop them finely, about 0.5cm intervals. If using chili peppers, remove the seeds and finely mince them as well. Finely chopping the vegetables ensures they mix well with the egg and don’t break apart when rolling.
Step 3
Crack the 5 eggs into a large bowl and whisk them gently until the yolks and whites are well combined. Try not to create too much foam.
Step 4
Add a pinch of salt to the beaten eggs to season. The salt should be enough to eliminate any eggy smell and balance the overall flavor. Taste and adjust as needed.
Step 5
Add the finely chopped enoki mushrooms (1 bunch) to the well-beaten eggs.
Step 6
Add the finely minced chili peppers (2) to the same bowl. You can adjust the amount of chili peppers to your preference.
Step 7
Using a spoon or spatula, stir everything together gently to ensure the enoki mushrooms and chili peppers are evenly distributed throughout the egg mixture. Avoid using chopsticks, as this can cause the enoki mushrooms to clump together.
Step 8
Heat a non-stick pan over medium-low heat. Lightly grease the pan with oil, then wipe it with a paper towel to create a thin coating. This prevents the egg from sticking or burning and ensures a tender result. Pour the prepared enoki mushroom and egg mixture into the pan.
Step 9
Maintain medium-low heat. Once the edges of the egg mixture start to set, gently lift the edges with chopsticks or a spatula and let the uncooked egg mixture flow underneath. Repeat this process as the omelet cooks to create a thicker, more tender rolled omelet.
Step 10
When the top surface of the egg mixture is about 70-80% cooked and still slightly moist, begin to roll the omelet.
Step 11
Push the rolled omelet to one side of the pan. Lightly oil the remaining empty space in the pan, then pour in more egg mixture. Carefully lift the rolled omelet and roll it into the new egg mixture. This technique creates a thicker omelet with distinct layers.
Step 12
Continue to add small amounts of egg mixture and roll until the omelet reaches your desired thickness. Keep the heat low to prevent burning and ensure the inside cooks through.
Step 13
Once you’ve used all the egg mixture and achieved your desired size, tilt the pan and gently shape the omelet, ensuring steam is trapped inside, and cook for another 30 seconds to 1 minute to fully cook the center. This helps the omelet hold its shape nicely.
Step 14
Carefully transfer the finished enoki mushroom rolled omelet to a cutting board. Let it cool slightly before slicing; this prevents it from falling apart and allows for cleaner cuts.
Step 15
Once slightly cooled, slice the enoki mushroom rolled omelet into bite-sized pieces (about 1.5-2cm thick). Your delicious side dish is ready! Arrange it nicely on a plate. It makes for a satisfying addition to any meal. ㅎㅎ
Step 16
Voilà! Your appetizing Enoki Mushroom Rolled Omelet is complete, featuring the chewy enoki mushrooms and tender eggs. It looks as good as it tastes and will be a wonderful dish for the whole family to enjoy! ㅎㅎ
