Скачать или смотреть Cooking Tamagoyaki with Nori (Dried Seaweed)

This time, learn how to cook Tamagoyaki rolled omelettes with nori (dried seaweed sheets), giving them an extra umami flavor and a unique swirling interior! We cooked this omelette using our Tamagoyaki Pan Sanjo (9.5×15 cm).

Directions:
1. Combine two eggs, about 2 tablespoons of dashi stock, a pinch of salt and pepper, and a splash of water in a small bowl.
2. Grease the pan with a small amount of rice oil and add about 1/3 of the mixture to the pan.
3. When the egg is about halfway cooked, add two thin strips of nori (dimensions vary).
3. After the egg mixture is around 75% cooked, begin to roll the egg by prying up one side with chopsticks.
4. After the roll is complete, add another layer of the egg mix, add nori and repeat two more times.
5. After three total rolls, remove from the pan, slice and enjoy!

One complete roll from the (9.5×15 cm) pan fits perfectly inside a Gel Cool Rectangle Bento Box.

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Video by Hinode Visuals