Ingredients with Measurements:
- 1/4 cup dried hijiki seaweed
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 green onion, thinly sliced
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the hijiki seaweed in cold water and soak it in water for 10 minutes. Drain and set aside.
2. In a mixing bowl, whisk the eggs together with soy sauce, mirin, salt, and pepper.
3. Heat the vegetable oil in a non-stick frying pan over medium heat.
4. Add the hijiki seaweed to the frying pan and sauté for 1-2 minutes.
5. Pour the egg mixture over the hijiki seaweed and cook until the bottom is set, about 3-4 minutes.
6. Using a spatula, fold the omelette in half and cook for another 1-2 minutes until the eggs are fully cooked.
7. Transfer the omelette to a serving plate and garnish with sliced green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 13g
- Cholesterol: 327mg
- Sodium: 580mg
- Total carbohydrates: 6g
- Protein: 12g
Substitutions for ingredients:
- You can substitute the hijiki seaweed with other types of seaweed such as wakame or kombu.
- Instead of soy sauce and mirin, you can use teriyaki sauce or oyster sauce.
Variations:
- You can add other ingredients to the omelette such as mushrooms, bell peppers, or shrimp.
- You can also make a vegetarian version by omitting the eggs and using tofu instead.
Tips and tricks:
- Make sure to soak the hijiki seaweed in water before cooking to soften it.
- Use a non-stick frying pan to prevent the omelette from sticking.
- You can also add a splash of water to the egg mixture to make the omelette fluffier.
Storage instructions:
- Store any leftover omelette in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the omelette, microwave it for 30 seconds or heat it in a frying pan over low heat until warmed through.
Presentation ideas:
- Serve the omelette on a bed of steamed rice or with a side of miso soup.
Garnishes:
- Garnish the omelette with sliced green onions or sesame seeds.
Pairings:
- Pair the omelette with a side of pickled vegetables or a Japanese-style salad.
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the omelette sticks to the pan, use a spatula to gently loosen it from the bottom.
Food safety advice:
- Make sure to cook the omelette until the eggs are fully cooked to prevent any risk of foodborne illness.
Food history:
- Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.
Flavor profiles:
- The omelette has a savory and slightly sweet flavor from the soy sauce and mirin.
Serving suggestions:
- Serve the omelette for breakfast, lunch, or dinner.
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Region: Japanese