Omelets originated in Ancient Persia (modern day Iran) and is now enjoyed all over the world, with at least 15 different regional variations! Our recipe is a take on the Japanese Tamagoyaki – the popular breakfast dish which involves grilling and rolling beaten eggs. The addition of winged kelp adds a delicious umami flavour which compliments the Asian flavours brought by the mirin and soy sauce, and is enhanced by the richness of the eggs. On top of that, you get all the amazing health benefits that eating seaweed brings; an alphabet of vitamins and minerals, as well as that all important iodine that we so often lack in our Western diets.
This recipe serves 5
Prep time: 30 mins Cooking time: 10 mins
1tsp Soy sauce
6g Dried winged kelp leaves
2tbsp Vegetable oil
Soak the winged kelp in the water for 30min. Rinse and pat dry.
Whisk the eggs with the mirin and soy sauce.
Heat up the oil on the non-stick pan over a medium-low heat. Pour one ladle of egg mixture, and place a few leaves of seaweed to cover.
After 2 minutes, or when the bottom of the egg mix starts to solidify, carefully roll the omelet.
With the roll moved to one side of the pan, grease the remaining space in the pan and pour another ladle of egg mix, spreading another layer of winged kelp leaves on top.
After 2 minutes, starting with the first omelet roll you made, carefully roll it to the other side of the pan, incorporating the second layer of egg mix as you go. You should be left with one roll at the end of this process, made from both layers of egg mix.
Repeat the process until all the egg mixture is used up.
Take the omelet from the pan and leave to rest for one minute. Cut into pieces as shown in the picture, and serve.