Seaweed and Cheese Omelet

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the roasted seaweed sheet about 2 cm from the top, creating one larger piece and one smaller piece.
   ▶ ≈1:31
2. 2
   Using kitchen scissors, divide the sliced cheese into three equal parts.
   ▶ ≈1:50
3. 3
   Crack the eggs into a bowl and beat them thoroughly.
   ▶ ≈2:03
4. 4
   Gradually dilute the mayonnaise with small amounts of water to prevent lumping, then add it to the beaten eggs. Continue adding water in stages until the mixture becomes watery.
   ▶ ≈2:17
5. 5
   Add mirin and salt, mixing well. Adjust the salt amount to taste.
   ▶ ≈2:47
6. 6
   Pour plenty of vegetable oil into a frying pan and heat over medium heat for about 30 seconds.
   ▶ ≈3:04
7. 7
   Pour the egg mixture into the pan and gently test with chopsticks—when the bottom sets, you can begin rolling. Spread it evenly and cook over low-medium heat until the bottom firms up slightly.
   ▶ ≈3:28
8. 8
   Place one piece of cheese and the larger seaweed piece on the side closest to you. Once the surface hardens slightly more, roll from the back toward the front.
   ▶ ≈4:03
9. 9
   Move the rolled omelet to the back, add oil to the empty space, and pour in more batter from the opposite side.
   ▶ ≈4:30
10. 10
    Place cheese and the smaller seaweed piece in the empty area. Once it starts to set, roll again from back to front.
    ▶ ≈4:53
11. 11
    Finally, pour all remaining batter into the empty space, including underneath the omelet. Roll without adding any filling this time.
    ▶ ≈5:15
12. 12
    Transfer the omelet to a cutting board lined with kitchen paper. Wrap it completely with the paper and let it rest for about 5 minutes to set and cool.
    ▶ ≈5:37
13. 13
    Remove the paper, cut the cooled omelet into desired portions (about 5 equal pieces), and serve.
    ▶ ≈6:09