Recipe

Japanese Vegetable Omelet Recipe

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Ingredients

Directions

Step #1 In a 2- to 3-c microwave-safe bowl, mix rice & 1/2 c water.
Step #2 Cover up with plastic wrap & cook in a microwave oven on full power (100%) until water is absorbed, 4 to 5 mins.
Step #3 Let stand.
Step #4 Meanwhile, beat egg, egg whites, & 1 tbsp water.
Step #5 Add 1/8 tsp salt to eggs; mix.
Step #6 In a 6- to 8-inch nonstick frying pan, stir cabbage & onion over high heat until onion begins to brown, about 3 mins.
Step #7 Sprinkle top with pepper to taste.
Step #8 Reduce heat to medium.
Step #9 Pour egg mixture over cooked vegetables.
Step #10 As eggs set, use a wide spatula to lift cooked portion & let liquid flow underneath.
Step #11 When golden on bottom & still moist on top, loosen eggs from pan with spatula, in about 2 mins, then slide spatula under omelet on one side & flip about 1/3 of it over the center.
Step #12 Tilt pan to slide unfolded edge of omelet onto a plate, then tip pan to roll remainder of omelet onto that edge.
Step #13 Sprinkle top with slivered nori.
Step #14 Add salt & pepper to taste.
Step #15 Serve with hot cooked rice.
Step #16 Notes: You can use 1/2 c purchased egg substitute for the egg & skip step Nori is dried seaweed; furikake is a seasoning mix of dried fish flakes, sesame seed, & nori.
Step #17 Both are sold in Japanese food stores & well-stocked supermarkets.
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