Rolled Omelette with Wakame

A variation on the conventional Japanese omelette.


Serves: 2

  • 4 eggs
  • 3g dried wakame
  • some vegetable oil


  • 3 tbsp sugar
  • 2 tsp mirin
  • 1 tsp soy sauce
  • a pinch of salt


  1. Soak the wakame in water and then cut into very small pieces. Mix the eggs with [A] in a bowl and add the wakame.
  2. Pour a small quantity of the egg in a greased frying pan and spread it over to cover the pan thinly. When half cooked, roll it towards one side of the pan. Pour more egg into the pan, and repeat the process in the other direction.
  3. Repeat the rolling procedure until the mixture is used up. Then put the cooked egg into a bamboo rolling mat, shaping it into a rectangle. Once it has cooled, cut into pieces, 2 cm in width.