Nori Rolled Omelette

Nori Rolled Omelette

Nori Rolled Omelettes may look exotic and fanciful, but they’re actually made from the simplest of ingredients. Nori adds a hearty taste and aroma to this egg dish–it’s a lowcarb meal made with artistry and ideal for enjoying next to a cup of hot tea.

Nori Rolled Omelette

The best way to make this is in a square-shaped frying pan. Technically, this pan can be any shape, but the squared edges come in handy for creating an evenly shaped roll where nori is present in each bite.

Nori Rolled Omelette

A 10″ square pan perfectly holds 2 eggs in a very thin layer. Depending on the exact proportions of your pan, you may need to use more or less liquid egg.

Nori Rolled Omelette

When using the nori, try to cover as much surface area as possible. For my 10″ pan, this meant using one full sheet (or 2 half sheets) and an extra strip or 2 of nori. If you keep the nori in a single layer, you’ll end up with a crepe-like, thin roll of egg with a perfect spiral pattern.

Nori Rolled Omelette

Garnish this Nori Rolled Omelette with some chopped herbs, pepper flakes or sesame seeds. To mix things up, even try sprinkling it with cheese or use butter instead of oil. I like to cut the pieces fairly thick so that they can be easily picked up with chopsticks without falling apart.

Nori Rolled Omelette

This omelette makes a fantastic protein rich meal to serve with hot tea, my favorite pairing being with Gyokuro. On a table among other dishes it always steals the show!

Nori Rolled Omelette

 


Nori Rolled Omelette

Makes 1-12″ omelette.

Ingredients:

- 4 full sheets of nori
- 6 eggs
- 1 Tbsp soy sauce
- 1 1/2 tsp sesame oil
- cooking spray

 

Equipment:

10″ non-stick square pan

 

Directions:

1. Crack 2 eggs in a bowl. Add 1 tsp of soy sauce and a 1/2 tsp of sesame oil. Scramble until evenly combined.

2. Mist a 10″ square non-stick pan well with cooking spray. Set atop a low-medium flame. Pour the scrambled egg mixture on the pan and roll the liquid around evenly until the entire surface is covered in egg. Let cook for about a minute until the eggs are lightly set.

3. Lay a single layer of nori on the surface of the semi-cooked egg, trying to cover as much area as possible. You may need to cut one of the pieces of nori to fill in some of the surface area.

4. Take the pan off the heat and onto a heat proof surface. Using a rubber spatula and your fingers, start rolling the omelette upwards, away from you, to create a tight roll, seam side down. Be careful as the egg will be hot. When you have created a roll, slide it down towards the handle of the pan.

5. Spray the pan evenly with oil spray again. Now, repeat steps 1-4.

6. Finally, for a third time, repeat steps 1-4. Carefully remove the omelette from the heat, wait to cool slightly, then cut with a sharp knife to serve.