Japanese Scrambled Eggs with Sticky Rice, Smoked Dulse and Roast Nori

Jump to Recipe

East meets west with this breakfast. Or should I say, Japan meets Northern Ireland? Folded scrambled eggs seasoned with soy sauce and mirin and cooked in sesame oil, served with sticky rice and garnished with smoked dulse and roast nori. Served, of course, with a large mug of builders tea served in my new daffodil mug from Charlotte for my birthday!

My lovely friend Susie from Northern Ireland gave me some smoked dulse from North Coast Smokehouse, Ballycastle in Northern Ireland, for my birthday last week. Dulse is a seaweed found in the North Atlantic and some areas of the Pacific Ocean and has been used in Irish and Scottish cuisine for centuries. This particular dulse seaweed is from the waters around Rathlin Island and the North Coast. It is gently cold-smoked over beech wood and then milled. It is nutrient rich and adds interesting layers of flavour or, an Irish unami, to the food it is added to. When I smelt it, I immediately thought it would be fabulous with Japanese food. I asked Susie how she most used it she said it was amazing with eggs. Hence this fabulous breakfast this morning.

How to make Japanese Scrambled Eggs with Sticky Rice, Smoked Dulse and Roast Nori

Collect the ingredients together:

• eggs
• soy sauce
• mirin
• roast sesame oil
• sticky rice
• smoked dulse
• roast nori
• sesame seeds
• soy sauce

How to make it:

1. Before cooking the eggs, add the nori to a dry pan over a high heat and cook for around a minute on both sides, or until roasted. Shredd with scissors.
2. Beat the eggs with the soy sauce and mirin.
3. Heat the sesame oil over a moderately hot temperature and add the beaten eggs.
4. As they cook, fold them into the centre of the pan rather than stir them as you would for European scrambled eggs – this is more of an over folded omelette!
5. When cooked to your liking, transfer to a serving plate with the sticky rice or toast. I used some sticky rice I had leftover from the night before. Alternatively, serve on toast – sour dough would be perfect but any bread will work.
6. Sprinkle over the smoked dulse, to taste, and sesame seeds.
7. Top with the roast shredded nori.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.