EGG FILLING FOR SUSHI
This makes a thick omelette which works very well in sushi. I like to use it in my sushi along with spring onions and mayo
Provided by PinkCherryBlossom
Categories Japanese
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl beat all ingredients together.
- Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
- Cook until golden on both sides.
- Allow to cool and slice into 1/2 inch thick slices.
Nutrition Facts : Calories 301.4, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 2465.8, Carbohydrate 37.9, Fiber 0.4, Sugar 26, Protein 14.2
KIMBAP
Kimbap translates to "seaweed rice," and as such, it is a roll of rice -- with or without fillings -- wrapped in seaweed. It is easy to pack and is considered fast food by many. Some restaurants in Korea are dedicated solely to making kimbap fresh and to order, offering a wide array of fillings at each rolling station. This recipe features the traditional fillings I grew up eating in Korea, but the rolling method can be applied to any kimbap you decide to make.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 rolls
Number Of Ingredients 17
Steps:
- For the egg filling: Lightly beat the eggs and a pinch of salt in a medium bowl.
- Heat the oil in large nonstick pan over medium-high heat. Pour in the eggs and swirl the pan until the egg covers the entire surface area. Cook until set on the bottom, about 1 minute. Flip carefully to keep it in one piece and cook 1 minute more. Slide onto a plate or cutting board to cool, then fold the egg crepe in half and fold once more. Cut into julienne strips and set aside. Reserve the pan for the carrot filling.
- For the spinach filling: Bring a pot of water to a boil and prepare an ice water bath. Add the spinach to the boiling water and blanch until it turns bright green, about 30 seconds. Transfer the spinach to the ice bath and let it sit for 5 minutes, then remove and squeeze it dry. Place in a medium bowl, add the sesame oil and season with salt. Mix well and set aside.
- For the carrot filling: Wipe the egg pan clean with a dry paper towel, add the sesame oil and heat over medium-high heat. Cook the carrots until just tender and soft, 2 to 3 minutes. Season with salt. Set aside.
- For the rolls: Prepare a small bowl of water on the side both to help prevent the rice from sticking to your hands and for sealing the kimbap at the end.
- Add the rice, sesame oil and 1/4 teaspoon salt to a large bowl and mix until combined. The rice should be cool enough to handle. If not, let cool for 5 minutes.
- Lay a sheet of gim rough-side up (smooth/shiny-side down) on a bamboo sushi mat with one of the shorter sides closest to you. Spread 3/4 cup of the rice mixture (about the size of a baseball) across the entire sheet in an even layer, leaving 1/4 inch of gim on the bottom and 1/2 inch on the top empty. Make sure the rice is evenly distributed and that no spot is empty.
- Spread one-quarter of the egg, spinach and carrot filling horizontally in rows in the middle of the rice, covering only about a third of the rice. Leaving the rest of rice completely empty, continue layering one-quarter of the crab stick, burdock root and danmuji on top.
- Using your thumb and index finger and with the help of the bamboo mat, start rolling slowly from the side nearest you, while using your middle and ring fingers to secure and tuck in the filling. As you roll and the kimbap begins to enclose onto itself, pull the bamboo mat toward you and continue to roll until completely closed. When you reach the end of the rice, lightly brush a small amount of water at the top edge of the gim (to ensure sealing) and continue rolling, gently pressing down and squeezing on the bamboo mat. Slowly unroll the bamboo mat and re-center the kimbap. Reroll and gently press down on the bamboo mat one last time to secure everything in its place. Lightly brush the rolls with sesame oil and sprinkle with sesame seeds. Set aside and repeat for the remaining rolls.
- Using a sharp, clean knife, cut the kimbap into 1/2-inch pieces, making sure to keep the fillings intact. Wipe and clean the knife each time to cut. Serve immediately.
CALIFORNIA ROLL DEVILED EGGS
This is one daring deviled egg recipe from Kathy Casey's D'Lish Deviled Eggs. Tobiko is the Japanese word for the flying fish roe. It is most widely known for its use in creating certain types of sushi. It boasts a red-orange color, a mild smoky or salty taste and a crunchy texture. Nori Komi Furikake can be purchased at any Asian market or even Amazon.
Provided by gailanng
Categories Japanese
Time 30m
Yield 24 egg halves
Number Of Ingredients 9
Steps:
- Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
- In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
- Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
- Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".
Nutrition Facts : Calories 60.3, Fat 4.2, SaturatedFat 1.1, Cholesterol 102.8, Sodium 114.1, Carbohydrate 1.6, Fiber 0.3, Sugar 0.6, Protein 4.1
JAPANESE TAMAGO EGG
Tamago egg is classic Japanese folded omelet sometimes called tamagoyaki. The omelet is sweet, has a light texture, and works well when served over sushi rice and with soy and wasabi sauce for dipping. Tamago is the Japanese word for egg. Mirin is sweet rice wine and dashi is traditional Japanese soup stock (make from kelp or shiitake). These ingredients are now carried in most larger grocery stores or at Asian markets.
Provided by Pokerman11
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
- Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
- When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
- Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.
Nutrition Facts : Calories 62.8 calories, Carbohydrate 2.6 g, Cholesterol 124.1 mg, Fat 3.8 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 86.7 mg, Sugar 2.6 g
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