The Ultimate Umami Bomb: Seaweed Rolled Omelet
Easy Seaweed Rolled Omelet Recipe: A Moist and Delicious Tamagoyaki Kids Will Love
Experience the sensational umami of this seaweed rolled omelet, packed with nutritious vegetables and savory seaweed! Its perfectly tender texture, both outside and inside, makes it disappear like magic from the table. Easy to make, it’s perfect for busy mornings or as a delightful addition to your child’s lunchbox. Once you try it, you won’t be able to stop!
Essential Ingredients
- 8 fresh eggs
- 2 thin slices of carrot (finely minced)
- 1/3 of a green onion (finely minced)
- 2 thin slices of enoki mushroom (finely minced)
- 2/3 of an onion (finely minced)
- 8 sheets of roasted seaweed (gim, for kimbap)
- Cooking oil or canola oil (generous amount)
Flavor Enhancers
- 4 pinches of fine sea salt (or seasoned salt)
- Ketchup (for dipping)
- 4 pinches of fine sea salt (or seasoned salt)
- Ketchup (for dipping)
Cooking Instructions
Step 1
First, let’s prepare the egg mixture for our seaweed rolled omelet. Crack 8 fresh eggs into a bowl. Add 2 pinches of fine sea salt. Whisk the eggs gently but thoroughly with a whisk until they are smooth and well combined, with no lumps. Avoid over-whisking, as too much foam can make the omelet look messy.
Step 2
Now, let’s add the vegetables to give color and texture to our egg mixture. Finely mince the carrot, green onion, enoki mushroom, and onion – aim for a very small dice. Large vegetable pieces can make rolling difficult and affect the texture. Add the minced vegetables to the egg mixture and stir well with chopsticks or a spatula. Ensure the vegetables are evenly distributed and not clumped together.
Step 3
It’s time to start cooking the omelet! Heat a rectangular pan over low heat. Add a generous amount of cooking oil. Once the pan is sufficiently heated, carefully pour about 1/3 of the egg mixture into the pan. Tilt the pan gently to spread the egg mixture thinly and evenly. It’s crucial to keep the heat low at this stage to prevent the egg from burning or cooking too quickly, which would make it hard to roll.
Step 4
When the edges of the egg mixture begin to set, increase the heat slightly to medium. Gently fold the cooked egg mixture in half, then in half again, towards the front of the pan. Push the folded egg towards the front edge of the pan. Pour another 1/3 of the remaining egg mixture into the empty space on the pan. Make sure the new egg mixture flows underneath the folded egg layer.
Step 5
Now for the seaweed! Prepare two sheets of roasted seaweed (gim), approximately the size of kimbap seaweed. Layer the two sheets of seaweed on top of the cooked egg layer. Gently press down to help the seaweed adhere to the egg. Once the egg mixture has mostly set, fold the existing omelet and seaweed layers towards the front, folding it twice again. We’re building layers to create a thicker omelet.
Step 6
As before, lightly oil the pan and pour in half of the remaining egg mixture. Spread it out evenly.
Step 7
When the new egg mixture starts to cook, bring the previously rolled omelet section forward and place it on top of the new layer. Roll it up tightly along with the seaweed. It’s important to use chopsticks or a spatula to shape and secure the omelet during this process to prevent it from coming apart.
Step 8
It’s time for the final layer of egg. Crack the last egg into a separate bowl, add the remaining 2 pinches of salt, and whisk lightly. Pour this mixture into the pan and let it cook. Once cooked, bring the rolled omelet from the previous step and place it on top of this final layer. Roll it up tightly to complete the omelet. Don’t worry if the shape isn’t perfect; pressing it firmly at the end will help it hold its form.
Step 9
Once the rolled omelet is cooked, carefully transfer it from the pan onto a plate to cool slightly. It’s best to let it cool for a bit so it firms up; cutting it while too hot can cause it to break apart. If any sides have opened up, you can gently press them together with chopsticks while it’s still warm.
Step 10
Once the omelet has cooled sufficiently, cut it into bite-sized pieces, about 1.5 to 2 cm thick. This recipe initially uses 4 eggs for one roll, and the full recipe with 8 eggs makes two such rolls. The finished seaweed rolled omelet will have a beautiful sheen, making it look incredibly appetizing.
Step 11
We’ve now completed the second seaweed rolled omelet using the same quantity! This seaweed rolled omelet is delicious served warm, but its umami flavor deepens even further when cooled slightly. For an extra touch of sweetness, dip it in ketchup – it’s a perfect snack for kids or a wonderful addition to a bento box! It’s guaranteed to be a hit!
