Salted Kombu Omelet (3 eggs)

Crack the eggs into a bowl and beat them.

Finely chop the salted kombu.

Add the chopped salted kombu and a pinch of salt to the beaten eggs, and mix well.

Heat the pan with oil.

Pour the egg mixture into the pan over low heat, stirring gently until half cooked.

Roll up the eggs from one end.

Pour in the remaining egg mixture and repeat several times to finish the omelet.

Slice into bite-sized pieces.