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Seaweed omelet roll

Makes 5 portions

Ingredients:

5 eggs
1tbsp mirin
1tsp soy sauce
6g dried winged kelp leaves
2tbsp vegetable oil

Directions:

1)
Soak winged kelp in the water for 30min, rinse and pat dry.
2)
Whisk eggs with mirin and soy sauce.
3)
Heat up the oil on the non-stick pan, pour 1 soup ladle of egg mixture, reduce the heat, and place on top few leaves of seaweed  to cover the surface.
4)
After 2min, start rolling omelet
5)
Move the roll to the bottom of the pan, grease the pan and pour another ladle of egg mix
Spreading on top another layer of winged kelp leaves.
6)
Having a roll at the bottom of the pan start rolling in upwords into another egg layer
7)
Repeat the process until all the egg mixture is used up.
8)
Take of the pan and rest for few minutes, then cut into 1 cm portions.
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