- Dissolve the umukuji in the water.
- Add remaining ingredients, except the bonito flakes, and mix well.
- Heat a medium-sized skillet with 1 teaspoon oil.
- Stir the mixture thoroughly before making each omelet as the umukuji tends to settle on the bottom.
- Pour about 1/2 to 3/4 cup of the mixture to coat the bottom of pan.
- Sprinkle 1 heaping tablespoon of the bonito flakes after the mixture sets slightly.
- Flip over once and brown slightly.
- Flip over again, roll into a crepe.
Makes 2 to 3 servings.
Note: Umukuji is seldom available in local markets or Asian grocery stores. However, it can be purchased at the Okinawan Festival at Kapiolani Park during the Labor Day weekend.