Meera Sodha’s recipe for omelette rolls with rice, carrot pickles and wasabi mayonnaise | Japanese food and drink
WA lot of omelets eat in our house: it is the perfect solution for an improvised dinner, and it is also customized indefinitely, so we don’t get bored with them. You can add butter, overcome eggs in the pan and wrap it to make them French, add spices, coriander and onions to make them Indian, Mirn and soybeans, as in today’s dish, for a trip to Japan. You can add any spices or pickles from mayonnaise to ketchup and hot pepper oil to Chimichurri, and strengthen the meal with bread or rice. Today’s recipe is just one of many wonderful scenic methods on which you take your adjectives.
Palm rolls with rice, pickles, carrots, and muddy mayonnaise
Simply weak quantities to serve four. Sushi rice vinegar is widely available in the UK, and has been previously served. If you cannot find it, use regular rice vinegar and add a tablespoon of sugar when making sushi spices.
Preparatory 10 minutes
Cook 30 minutes
Serving 2
200 g sushi rice
Soft sea salt
8 tablespoons of sushi rice vinegar – I love Saitaku
1 large carrotPeeled and cut into the storms of cultures
1-2 teaspoons of milli pasteTo taste
3 tablespoons of mayonnaise
½ teaspoon black sesame seeds
6 average eggs
1 tablespoon of Mirin
1 ½ tablespoon of soy sauce
2½ tablespoons of sesame oil
First make the sushi rice. Put the rice in a saucepan that you have a tight cover and a cold water cover 280 ml. Boil the mixture, then cover it, reject the heat to the whisper and set temporarily for 10 minutes. When the time comes, take the pan from the heat but leave the cap for at least 10 minutes.
Meanwhile, configure the sushi spices by mixing a teaspoon of salt with four tablespoons of rice vinegar. When the rice cools to almost room temperature, it is folded in spices with a wooden spoon.
To make pickled carrots, put the storms of the carrots in a shallow disturbed dish, pour on a tablespoon of sushi rice vinegar, sprinkle on three quarters of a teaspoon of salt and mix well.
To make Mayo Mayo, mix mayonnaise with a crab paste (start with a teaspoon and add a second if you love them more hot), then sprinkle black sesame seeds over the top.
Finally, to make the omelette rolls, break the eggs in a large bowl and whisk with Mirin, soy sauce and half a tablespoon of sesame oil. Put a tablespoon of sesame oil in a non -stick frying pan over medium heat, and as soon as it is very hot, pour half of the egg mixture and cook until golden in the bottom and similar to the top (i.e. only with a little liquid eggs). Using a spoon, rotate it, slide into a plate and repeat it with a tablespoon of sesame oil and the remaining remaining egg mixture.
For service, cut the omelette into 2 cm width rolls, put it on two plates and serve with vessels of sushi rice, pickled carrots, Wasabi Mayo and more nearby soy sauce.
