Aromatic Sea Lettuce Rolled Omelet: A Soft and Chewy Side Dish
Aromatic Sea Lettuce Rolled Omelet: A Soft and Chewy Side Dish
How to Make Sea Lettuce Rolled Omelet: Simple Recipe
Introducing a special rolled omelet made with fresh sea lettuce, brimming with the ocean’s delicate aroma. The subtle fragrance of sea lettuce will capture your children’s taste buds, and its soft yet chewy texture makes for a wonderful side dish to accompany your rice. Make this delicious sea lettuce rolled omelet right away!
Preparing the Sea Lettuce- 1 piece of sea lettuce (Enteromorpha)
- 1 Tbsp coarse salt
Basic Rolled Omelet Ingredients- 4 eggs
- 1 tsp fine salt
- Pinch of pepper
- Generous amount of cooking oil
- 4 eggs
- 1 tsp fine salt
- Pinch of pepper
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, place 1 piece of sea lettuce in a bowl and add 1 Tbsp of coarse salt. Gently rub and squeeze the sea lettuce with your hands to remove any impurities or debris. This scrubbing action helps to thoroughly clean the sea lettuce.
Step 2
After scrubbing, rinse the sea lettuce under running water 2-3 times until clean. Once rinsed, squeeze out as much water as possible with your hands. This step is crucial for preventing a watery omelet.
Step 3
Using kitchen scissors or regular scissors, finely chop the squeezed sea lettuce. Chopping it as finely as possible will ensure it mixes evenly with the egg mixture.
Step 4
Prepare 4 eggs and separate the yolks from the whites. In a bowl with the egg yolks, add 0.5 tsp of fine salt and a pinch of pepper. Whisk well with a fork or whisk until smooth, ensuring there are no lumps. This will help distribute the sea lettuce evenly.
Step 5
In a separate bowl, add 0.5 tsp of fine salt and a pinch of pepper to the egg whites and mix well. Separating the whites helps to achieve a softer texture in the final omelet.
Step 6
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Sufficient oil is important to prevent the omelet from sticking. Once the oil is shimmering, pour in the egg yolk mixture containing the sea lettuce and spread it thinly.
Step 7
As the egg yolk layer begins to set, carefully roll it up using a spatula or a chopstick. It’s best to pour the egg mixture in about 3 separate additions and roll each layer. This technique helps create a thicker and nicely shaped omelet. Don’t try to roll it all at once; gradually add and roll.
Step 8
Once the first roll is in place, pour the egg white mixture over it and continue to roll in the same manner. Gently shape the omelet by pressing the top, bottom, and sides as you roll. Cooking over low heat and covering the pan with a lid will ensure the inside cooks through completely and remains moist.
Step 9
After the rolled omelet is fully cooked, let it cool slightly before slicing. Cutting it while too hot can cause it to fall apart, but allowing it to cool a bit will help it firm up for cleaner cuts. Slice into your desired thickness and enjoy as a delightful side dish!
