Japanese-Style Seaweed Omelet | Connecticut Public

Name: Japanese-Style Seaweed Omelet | Connecticut Public
Ingredients: 1 tablespoon olive or vegetable oil; 1 cup finely chopped zucchini; 1/2 cup seaweed strands, (preferably Kelp or Nori, fresh or dried, plus 2 tablespoons*); 3 eggs; 1 1/2 teaspoons sesame oil; 1 1/2 teaspoons soy sauce; *If using dried seaweed, cut into thin strips

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I’ve never eaten Tamagoyaki, but it occurred to me that sautéed zucchini and seaweed, topped with fresh eggs (whisked with sesame oil and a dash of soy sauce) would make a delicious omelet.

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Ingredients

1 tablespoon olive or vegetable oil
1 cup finely chopped zucchini
1/2 cup seaweed strands, (preferably Kelp or Nori, fresh or dried, plus 2 tablespoons*)
3 eggs
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
*If using dried seaweed, cut into thin strips