On February 25, 2025, the popular NHK show, Asaichi, showcased a delightful recipe called 'Na-no-hana no Tamago Maki,' or rapeseed flower rolled omelet. This dish, presented by renowned chefs Masami Kobayashi and her husband Masaru Kobayashi, perfectly encapsulates spring’s arrival and the bounty of seasonal produce.
Rapeseed flowers, known as 'Na-no-hana' in Japanese, are celebrated for their vibrant yellow color and delicate flavor, making them the star of this simple yet elegant side dish. Masami and Masaru Kobayashi brought their culinary expertise to the screen, demonstrating to home cooks how to create this visually appealing and nutritious addition to any meal. According to Chef Masami Kobayashi, "Na-no-hana adds brightness and freshness to any meal, allowing everyday dining to feel more special."
The recipe itself is straightforward and requires just a handful of ingredients: two eggs, 60 grams of rapeseed flowers, 20 grams of seasoned zha chai (pickled mustard tuber), salt, salad oil, and some prepared mustard for flavoring. Here’s how the Kobayashi duo crafts this dish:
First, the chefs begin by lightly whisking the two eggs and seasoning them with salt. They heat some salad oil in a small frying pan over medium heat and pour half of the beaten eggs, reducing the heat to low and covering the pan to allow the top to cook through without flipping. Once cooked, they repeat the process with the remaining egg mixture.
Meanwhile, the rapeseed flowers are prepared by trimming them to half-length and briefly boiling them until tender—about 30 seconds to one minute for firmness—in salted water. This quick cook keeps them vibrant and helps retain their nutrients.
Once the eggs and rapeseed flowers are prepared, the fun begins. The chefs place one of the thin omelet sheets on a cutting board, omelet side down. They arrange the rapeseed flowers at one end and scatter the zha chai just above it, spreading the mustard across the rapeseed flowers for added flavor. With precision, they roll the omelet tightly to form an elegant coil, and then cut it neatly Into bite-sized pieces.
The final product is not just delicious but also visually stunning, with the bright yellow of the omelet contrasting beautifully with the green of the rapeseed and the complementary colors from the zha chai. This dish serves perfectly as either a side dish or as part of bento lunch boxes.
For viewers inspired by this segment, the Kobayashis provided advice to try various combinations of vegetables and seasoning within rolled omelets to suit personal preferences. This dish showcases how easy it can be to incorporate seasonal produce and create meals bursting with flavor and nutrients.
This segment also highlighted the growing trend in Japanese cuisine to celebrate local and seasonal ingredients, inviting home chefs to explore options available at their local markets. Seasonal cooking is not just beneficial for health, but it is also a way to connect with nature and sustainability.
The 'Na-no-hana no Tamago Maki' recipe featured on Asaichi is just one of many creative ideas presented by the show to encourage viewers to embrace spring's offerings. The Kobayashis, through their approachable cooking style, offer not only inspiration but practical tips, proving anyone can showcase these delightful ingredients with ease.
Many other recipes shared on the same episode include popular dishes like sweet-sour chicken with mushrooms and hearty seafood white curry. Each recipe reflects the philosophy of using fresh, seasonal ingredients to create wholesome meals for families all over Japan.
Overall, the Asaichi episodes continue to inspire home cooks by showcasing exquisite flavors through simple preparations and seasonal themes. This framework allows viewers to explore traditional Japanese flavors and add variety to their weekly menus.
For more engaging recipes and cooking tips, fans should continue tuning in to NHK’s Asaichi, which broadcasts on weekdays from 8:15 AM to 9:55 AM, and see what delicious dishes await them.