Nori Omelet
- 3 eggs
- 1 1/2 tablespoon mirin
- 1/4 teaspoon fine sea salt
- sugar (optional), pinch of
- 2 teaspoons sesame oil
- 1 sheet nori (toasted seaweed)
In a medium bowl, whisk together eggs, mirin, salt and sugar (if using).
Heat a large skillet over medium heat until hot.
Pour in oil and swirl to coat the bottom and about 1/4 inch up the sides of the pan.
Pour in egg mixture and swirl again to coat the bottom evenly.
Lower heat to medium-low. Place nori sheet on top, cover the pan and cook until eggs are set and nori is pliable, 2 to 3 minutes.
With a spatula, loosen one edge of omelet; gently fold edge over, then fold again, rolling omelet up like a jelly roll.
Remove from the heat and slide omelet onto a plate or cutting board. Let sit for 1 to 2 minutes to allow nori to soften.
Cut omelet in half crosswise, or let cool a few more minutes and cut it into 6 to 8 slices to reveal the interior.
Serve warm or at room temperature.
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- 3 eggs
- 1 1/2 tablespoon mirin
- 1/4 teaspoon fine sea salt
- sugar (optional), pinch of
- 2 teaspoons sesame oil
- 1 sheet nori (toasted seaweed)