Only Easy: How to Make “Nori Egg”

By Misty I.

Do you know what this is? My husband and sons call it “nori egg.” I did not grow up eating “nori egg.” If we went on a picnic or to Kapoho my family picked up okazu-ya from Mizuguchi Sushi Store. Oh, how I miss opening those creaky screened doors with chipped paint on Kilauea Avenue across the old Green Onion Lounge. I loved their cone sushi, nori chicken, and teriyaki bbq stick. Not sure if I’m confabulating but I think Mizuguchi’s was the only place that sold nori chicken. Yes, I know Kawamoto’s and Hilo Lunch Shop make it now, but I don’t think they did back then. I asked some friends who have lived in Hilo for over forty years and they agree that Mizuguchi Sushi Store was the only Hilo okazu-ya making nori chicken in the 80’s and early 90’s.

My husband usually ate “nori egg” on picnics and hunting outings. His friend Kalsey still talks about how nori egg and Göteborg sausage was the best lunch after a morning of bird hunting. I learned how to make it from my mother-in-law and now my own children are growing up eating it just like my husband did.

Once you have mastered the technique, it’s “only easy” to make and the ingredients are staples found in any Hilo pantry. Nori egg tastes similar to tamagoyaki, it’s sweet. However, you don’t need any special equipment to make this version, just a regular frying pan.

Feeling adventurous? Want to try making real tamagoyaki? You might want the traditional pan and can buy it on Amazon here.

My MIL will tell you she doesn’t measure when making nori egg. I am a “measurer” and I have tinkered and have found a simple ratio that tastes like her version! All you have to remember is to add one teaspoon of sugar and one teaspoon of shoyu to every egg or 1egg/1tsp.shoyu/1tsp.sugar. Easy!

Nori Egg

Ingredients:
3 eggs, beaten
3 tsp. sugar
3 tsp. shoyu
1 sheet of nori (sometimes I use 2 sheets)

Method:
In a small bowl, beat the eggs with the shoyu and sugar.

Spray a 10-inch frying pan with some cooking spray and set it to medium-low.
Pour the egg mixture into the pan and let it set a little. With a spatula carefully start moving the runny parts of the egg around the edges to help cook it faster.
When most of the egg mixture is cooked add the nori on top of the cooking egg mixture. Carefully fold it over itself in thirds.

Haha, I did it again…please ignore that an ingredient (sugar) is missing from this photo. You’d think I’d have it together by now, nope!

In a small bowl, beat the eggs with the shoyu and sugar.

Spray a 10-inch frying pan with some cooking spray and set it to medium-low.

Pour the egg mixture in the pan and let it set a little.

With a spatula carefully start moving the runny parts of the egg around the edges to help cook it faster. Note: as you can see I didn’t beat the eggs enough, hence the white parts.

When most of the egg mixture is cooked add the nori.

Carefully fold it over itself in thirds.

I must say, I think this is the UGGGGLIEST specimen of nori egg I’ve ever made AND it’s a little overcooked AND look at that hole! My Mother-In-Laws version does NOT look like this when she makes it! Oh well, welcome to my kitchen!