This Korean omelette is a popular side dish, especially as a lunch box item. Whenever I see an egg roll in my lunch box, I tend save it for last so I can savour it slowly.
- 3 eggs
- 2 tsp mirin
- pinch of salt
- 1 tsp vegetable oil
- 1 nori (seaweed) sheet
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Whisk the eggs and mirin together in a small bowl until well combined with no traces of egg white left in the mixture. Add a pinch of salt and whisk to combine.
- Heat the vegetable oil in a non-stick frying pan over medium–low heat. Use a paper towel to spread the oil evenly over the base of the pan. Pour in the beaten egg mixture and swirl the pan around to spread the mixture out to the edges of the pan.
- After 2–3 minutes, the omelette will start to set but the surface should still be wet. Place the nori sheet on top. Cook for another 2 minutes or until the surface is just set but still slightly wet. Using a spatula, lift one side of the omelette and fold it over the seaweed by 5 cm (2 in). Continue folding to form a log.
- Transfer the egg log to a chopping board. Leave to cool for 5 minutes, then slice into 2 cm (¾ in) bite-sized pieces and serve.
Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99