Japanese Omelette With Wakame On Rice (Wakame Tamago-Toji Donburi)

• 2 teaspoons dried wakame (if it's long, cut it in 1/2 inch pieces with scissors before soaking)
• 4 tablespoons water
• 2 teaspoons soy sauce
• 2 teaspoons mirin (or 2/3 teaspoon sugar and 2 tablespoons white wine or vodka)
• 2 eggs
• 1 & 1/2 cups cooked rice
• 1 teaspoon red pickled ginger (beni shoga) (optional)

1. In a small pot or milk pan, soak the wakame in water for a few minutes. Meanwhile, beat the eggs in a small bowl and set aside.
2. When the wakame is rehydrated, add soy sauce and mirin, turn on the heat to medium and cook until it starts to boil.
3. When it boils, add the beaten eggs and cook until the egg is mostly cooked (but not completely). Turn off the heat, cover, and let it rest for a minute or so until the egg is cooked to your liking. Serve it on top of steamed rice and red pickled ginger (optional).

dried wakame, water, soy sauce, mirin, eggs, rice, red pickled ginger

Taken from food52.com/recipes/26775-japanese-omelette-with-wakame-on-rice-wakame-tamago-toji-donburi (may not work)