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Rolled omelette with seaweed
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Korean-style rolled omelette with various fillings, light and fluffy texture, served with tomato ketchup. Easy to make in any non-stick pan, using two spatulas for folding. Don't worry about tears, practice makes perfect for a tasty meal anytime.
Ingredients:
  • 4 eggs
  • 1 tbsp extra virgin olive oil
  • 1 tbsp mirin
  • ½ tsp sea salt flakes
  • ½ tsp soup or light soy sauce
  • 1 spring onion (scallion) chopped
  • 1 large sheet of seaweed
  • 1 tbsp vegetable oil for frying
  • Serve with tomato ketchup (catsup)
Instructions:
  • Pour the eggs into a jug with a pouring spout and vigorously beat until smooth. Add olive oil, mirin, salt, soy sauce, and onion, stirring well to combine. Prepare your workspace with the necessary tools and a sheet of seaweed on hand. Heat vegetable oil in a non-stick frying pan over low heat, ensuring the pan is evenly coated. Pour half of the egg mixture into the pan and swirl to cover the entire surface. Watch for the edges to cook while the middle remains slightly runny. Lay the seaweed on top of the egg, then gently roll the egg starting from the cooked edge, using two spatulas for support. Repeat this process with the remaining egg mixture, folding and rolling until a log shape forms. Press the edges gently to maintain the shape, then flip to cook evenly. Cook until golden yellow without browning. Slide the omelette onto a chopping board, let it cool for a minute, then slice into 2cm pieces before serving.

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