MENTAIKO EGG ROLL
— 10/29/21
Soft food that is eaten by thinly spreading egg and mentaiko mixture in a pan, then rolled up and sliced
Cooking Master's Secret
- If rice wine is mixed with egg water, the fishy taste of the egg is reduced and the taste is soft and rich.
- If you add seaweed, kimchi, spinach, carrots, etc. to the egg roll, the taste will vary.
- If there is a roll mold, wrap an egg in a mold and press it to form a rectangle.
/Main Ingredients/
4 eggs
50g mentaiko
/Side Ingredients/
2 green onions (20g)
10g carrots
/Seasonings/
1 tablespoon rice wine
Sugar
Cooking oil
How to Cook
1. Break the egg into a wide bowl and stir evenly with chopsticks.
2. Finely chop the green onion and carrot. mentaiko cut it in half and pulled out only
the inner part (scratch off). Beat the egg finely, add rice wine, some sugar, chopped green onions, carrots, and mentaiko, and mix well.
3. Heat a rectangular pan over medium-low heat, coat it with cooking oil, and pour the egg dough.
4. Slowly roll and cook while maintaining low heat so that the egg does not turn brown and becomes soft.
5. Put cooked egg rolls on a plate, cool them, and cut them into pieces that are easy to eat. Put them in a bowl.
Quick and Easy Cooking for Home Meal kindle 구입처