Rolled Omelette with Crumbled Nori (Momi-nori iri tamago-yaki)

Rolled Omelette with Crumbled Nori  (Momi-nori iri tamago-yaki)
Photographed by Takeshi Noguchi

Recipe by
Eiko Oba







Calorie count is per serving.

Ingredients (Serves 2)

  • 3 eggs
  • [A]

    • 1 tbsp sake
    • A pinch of salt
  • 1 nori seaweed (1 square sheet)
  • 1/2 tsp vegetable oil



Place the nori sheet in a plastic bag and crumble the nori over the bag. Crack the eggs into a bowl and whisk. Add [A], nori, and mix.


Pour 1/2 teaspoon of vegetable oil into a tamago-yaki pan and place over medium heat. Spread the oil over the pan with a paper towel. Dip a pair of cooking chopsticks in the egg liquid and drop into the pan. If it sizzles, pour in 1/3 of the egg liquid.


Stir the eggs quickly, using large strokes. This is the trick to making a soft and fluffy omelet.


When the eggs are half cooked, turn off the heat and place the pan on a pot stand or mat. Using a spatula, gently turn and roll the egg into a log shape.


Place over medium heat and push the roll to the far side of the pan. Wipe the exposed area of the pan with the paper towel you used to spread the oil in the beginning, and pour in 1/2 of the remaining egg liquid. Spread the liquid under the roll as well.


Stir the egg liquid until half-cooked. Position the roll so that it is sitting on top of the half-cooked egg. Using a spatula, gently turn the roll towards you. Repeat Step 5 to pour in the remaining liquid and form the complete roll. Press the roll against the sides of the tamago-yaki pan to shape and cook until slightly golden.


Cut into easy-to-eat slices and arrange on a plate.