Tuna and Perilla Leaf Rolled Omelet: A Fragrant Bite with Ketchup
The Perfect Match of Perilla Leaves and Tuna, Dip with Ketchup!
Perilla leaves, often relegated to a supporting role and prone to wilting in the fridge, find a new purpose in this delicious rolled omelet! It’s the perfect way to use up leftover vegetables. By combining the fresh aroma of perilla leaves with the savory richness of tuna, we create a hearty yet fragrant tuna and perilla leaf omelet. A light dip in ketchup enhances its delightful flavor. This dish is simple yet satisfying, making it an excellent choice for a meal or a lunchbox side dish.
Main Ingredients
- 15 Perilla leaves
- 1/2 Onion
- 150g canned tuna (1 can)
- 5 Eggs
- 1/3 tsp Salt
Cooking Instructions
Step 1
First, prepare 15 perilla leaves. Stack them neatly, roll them up tightly, and then thinly slice them. This technique ensures the leaves are evenly distributed and not clumped together. Once sliced, finely mince the perilla leaves.
Step 2
Take one 150g can of tuna. Drain the oil thoroughly using a sieve. For best results, gently press the tuna with your hands to squeeze out as much oil as possible. This helps reduce any fishy odor and prevents excess moisture in the omelet.
Step 3
In a large bowl, combine the drained tuna and finely minced perilla leaves. Finely dice half an onion and add it to the bowl as well. Mix all the ingredients together thoroughly until well combined.
Step 4
Next, crack 5 eggs into a separate bowl and add 1/3 tsp of salt. Whisk until well combined to create the egg mixture. When combining the tuna, perilla, and onion mixture with the egg mixture, if it seems like there isn’t enough egg to bind everything together, consider adding 1 to 2 extra eggs depending on their size. This will help prevent the omelet from breaking or splitting during cooking. Whisk everything together until evenly blended.
Step 5
Heat a non-stick pan over medium-low heat and lightly coat it with cooking oil. Pour a thin layer of the egg mixture into the pan, spreading it evenly to form a thin omelet layer. Spreading it thinly at first makes rolling easier and results in a tender omelet.
Step 6
Once the bottom layer is slightly set, carefully roll the omelet up and slide it to one side of the pan. Then, pour another thin layer of egg mixture into the empty space, allowing it to cook. Continue rolling the omelet, incorporating the new layer as you go. Repeat this process of adding thin layers and rolling to create a thicker, multi-layered omelet.
Step 7
To achieve a neat and aesthetically pleasing shape, use two spatulas. Gently press the sides of the rolled omelet with the spatulas to firm up its shape. This will help create a well-formed and appealing rolled omelet.
Step 8
Finally, rotate the omelet frequently, cooking it evenly on all sides until it’s golden brown. It’s important to maintain medium-low heat to prevent the outside from burning before the inside is cooked. Once cooked, let the omelet cool slightly before slicing it into bite-sized pieces. Enjoy your delicious tuna and perilla leaf rolled omelet! It’s wonderful served with warm rice or a light dip in ketchup.
