This is a Japanese egg roll tamagoyaki with a twist! I adapted my usual tamago recipe and added extra fresh wakame in between the layerings. With the added wakame it makes the rolling process slightly challenging and the roll was not as tight as it should be. I tried my best not to break up the egg roll while rolling it and at the same time trying not to overcooked it as may result a leathery texture. Luckily with some extra patience the egg roll turned out fine and lovely :D
- 6 eggs
- 1.5 tbsp sugar
- 3 tsp light soya sauce
- 2 tbsp rice wine
- 1/4 cup Nori Wakame
- Rinse wakame about 5-6 times to reduce saltiness. Cut up the seaweed and set aside.
- Using a chopstick, stir the egg to combine. Do not beat vigorously. Stir in the seasoning. Over stirring will create too much bubbles in the mixture and may result wrinkle omelette.
- Lightly grease a heated rectangle cooking pan. Pour some egg mixture into the pan, an even thin layer will do. Tilt the pan to coat the base of the pan evenly. Sprinkle in some cut seaweed evenly over the surface. Cover the lid and cook for 1 min or less on low heat till the top is almost set. Roll up the egg to the left side of the pan.
- Shift the egg roll gently back to the right side of the pan. Pour in some egg mixture over the pan. Using a chopstick, lightly lift up the egg roll and let the raw egg run underneath. Again sprinkle some cut seaweed over.
- When the edge has set, roll up the omelette towards to the left pan again with the help of a chopstick and a spatula if necessary.
- Slide the egg roll towards to the right side of the pan again. Repeat the steps with the remaining egg mixture and cut seaweed.
- Leave the rolled omelette to cool before cutting in pieces.