A variation on the traditional Japanese Rolled Omelette (tamagoyaki), Nori Tamagoyaki is as visually appealing, as it is delicious!
As with all tamagoyaki, this version is also normally cooked in a makiyakinabe, a rectangular pan specifically designed to churn out perfectly formed rolled omelettes. While it is possible to make it in a regular omelette pan, it will be a little harder to achieve the desired shape. However, with a bit of creative trimming, you may still be able to approximate the perfect tamagoyaki!
When it comes to the technique of rolling your nori tamagoyaki, the same principles apply as when rolling a plain tamagoyaki. A calm head and timing are essential. As with a regular tamagoyaki, you need to start rolling the omelette whilst the egg is still a little wet. However, when you layer the nori onto the wet egg, you need to leave a small gap around the perimeter of the egg mixture otherwise the layers will not stick together when you start rolling.