Egg And Nori Rolls (Tomago) – a delicious recipe with nori, eggs, cold water, salt. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
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2
In a bowl, beat together eggs, salt and water.
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3
Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
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4
Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
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5
Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
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6
Continue stacking omelets and nori until all are used.
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7
Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
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8
Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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