Spinach Tossed with Nori and Egg Crepe

Spinach Tossed with Nori and Egg Crepe

The nori and sweet egg crepe are a perfect match.

I cooked this simply and flavoured it lightly.

Ingredients: 4 servings

1 bunch
Nori seaweed
1 sheet
1 teaspoon
A pinch
Soy sauce
1 - 2 teaspoons


1. Whisk egg with sugar and salt, and make an egg crepe by cooking it in a pan. Once it cools, cut into 3 - 4 cm strips.
2. Parboil spinach, squeeze out water, and cut into 3 - 4 cm lengths.
3. Tear nori into small pieces and put in bowl.
4. Add the spinach and soy sauce to step 3 and mix. If you want stronger flavoring, add two teaspoons of soy sauce.
5. Add the egg from Step 1, toss, and serve.

Story Behind this Recipe

When I made it with yuzu and nori, my husband asked for it to be made with tamagoyaki. Apparently, that's how my mother-in-law made it.