Ingredients with Measurements:
- 3 eggs
- 1 tablespoon of Aonori (dried green seaweed)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick frying pan
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk them until the yolks and whites are well combined.
2. Add the Aonori, soy sauce, mirin, salt, and pepper to the bowl and mix everything together.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Pour the egg mixture into the frying pan and cook for 2-3 minutes or until the bottom is set.
5. Use a spatula to flip the omelette over and cook for another 1-2 minutes or until the other side is set.
6. Slide the omelette onto a plate and serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 5 minutes
Temperature:
- Medium heat
Serving size:
- 1 omelette
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 3g
- Protein: 14g
Substitutions for ingredients:
- Aonori can be substituted with nori or other dried seaweed.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
Variations:
- Add chopped vegetables such as mushrooms, onions, or bell peppers to the egg mixture before cooking.
- Add cooked shrimp or crab meat to the egg mixture before cooking.
- Top the omelette with sliced avocado or tomato before serving.
Tips and tricks:
- Use a non-stick frying pan to prevent the omelette from sticking.
- Don't overcook the omelette, as it will become dry and tough.
- Add a splash of water to the egg mixture to make it fluffier.
Storage instructions:
- Store any leftover omelette in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the omelette in the microwave or on the stovetop until heated through.
Presentation ideas:
- Cut the omelette into wedges and arrange them on a plate.
- Garnish the omelette with sliced green onions or sesame seeds.
Pairings:
- Serve the omelette with steamed rice and miso soup for a complete Japanese meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the omelette sticks to the pan, use a spatula to gently loosen it from the bottom before flipping it over.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Aonori is a type of dried green seaweed that is commonly used in Japanese cuisine.
Flavor profiles:
- The Aonori adds a salty and slightly nutty flavor to the omelette, while the soy sauce and mirin add sweetness and umami.
Serving suggestions:
- Serve the Aonori omelette for breakfast, lunch, or dinner.
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Region: Japanese