Tag Archives: nori

Rolled omelette with seaweed

21 Thursday Jan 2016

Posted by in breakfast, eggs, gluten free, healthy, kids lunchbox ideas, Korean, omelettes, party bites, peanut free, Sauces, snacks, Vegetarian

≈ 3 Comments

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계란말이, Gyeranmari, Korean egg roll with seaweed (kim,김). If you don’t like seaweed, you can make this pretty egg roll with vegetables, meat or seafood. It’s delicious and pretty. Also, it tastes good at room temperature so makes a good boxed lunch food.

Ingredients:
3-4 eggs, blended well
1 1/2 sheets of kim (dried seaweed)
a little oil
salt and pepper

flat bottomed wok or frying pan
2 thin spatulas for turning
sushi rolling mat

Serve with ketchup (or a little go chu jang mixed with soy sauce)

If you’ve never made this, here’s a good video. She makes it look easy!

1) Heat up a non-stick frying pan or wok on low
2)Pour in a little of the eggs and swirl around to coat bottom
3) Let eggs partially cook and lay a sheet of kim on top. Use the two spatulas to gently fold over the top corner.
4) With the spatulas, move the omelette/seaweed up to the top of the frying pan and pour in a little more egg mixture in the vacated space at the bottom of the frying pan. Add a little more seaweed onto this bare egg.
5) Keep cooking on low and rolling the the omelette over the seaweed at the top. Roll, cook, roll, cook, and add the remaining egg to the bottom of the omelette until done.
6) There should be a little bit of raw-ish egg left to complete the egg roll. The raw egg will help the roll stick together.
7) Cook the completed roll on all sides until all sides just golden colored.
8) When done, remove from frying pan and roll up in a sushi rolling mat to help form its shape. Leave to rest for a few minutes. Then slice.
9) Enjoy with ketchup as the Koreans do or serve with any sauce you fancy. I like go chu jang or other spicy chili sauce. This morning we ate ours with go chu jang and a little soy sauce.

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Soba sushi

24 Wednesday Sep 2014

Posted by in healthy, Japanese, party bites, pasta, peanut free, quick and awesome, Sauces, snacks, soba noodles, vegan, Vegetarian

≈ 12 Comments

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My new cheat way to eat wasabi! Sushi with soba. Because I love wasabi but you can’t really just spoon it in, can you? It needs a home. So when you are in the mood for sushi and wasabi and don’t want to go through the whole sushi rice thing (soaking, rinsing the rice, cooling, sugar, vinegar, etc), try the soba noodle version. These hearty, nutritious noodles cook in 4 minutes. The only drawback is the arranging on the nori sheets as these are noodles, not rice that you can simply mush into place. I have read that a good technique to keep the bunches of soba tied with a string while cooking. Then the noodles are perfectly aligned for placing elegantly on nori sheets for rolling. I didn’t have any string to hand in my kitchen and I wasn’t about to go trudging upstairs to look for string so I just cooked them. And I ended up testing for how easy it is to make soba noodle sushi with clumps of noodles instead of perfectly arranged uniform rows of noodles. Turns out it’s fine. Just cut the ends off carefully.

Ingredients for three sushi rolls

2 bundles dried buckwheat soba noodles
1 small cucumber or persian cucumber
1/2 to 3/4 red pepper
1 carrot
sushi nori sheets

Dipping sauce*
1 small piece of dried kelp (about the size of your palm or smaller)
1/2 cup water
1/4 cup good soy sauce
1/4 tsp sugar
3 tsp mirin

wasabi

* simply use soy sauce and wasabi if you like

1) Boil water and cook the soba noodles according to instructions. Rinse with cold water and set aside.
2) Prep the veggies by grating the carrot or using a carrot peeler to slice finely. Slice and julienne the red pepper and cucumber the same way.
3) Place the sheet of nori on a bamboo rolling mat. When the noodles are cooked and rinsed, lay out a good portion on a sheet of nori. A bit more than half of the bundle.
4) Layer the thinly sliced vegetables on top.
5) Using the bamboo rolling mat and your fingers to hold everything in place, roll the bottom bit of the nori sheet over all the noodles and vegetables and tuck in tightly. Then continue rolling the sushi roll until it is completely packaged all together. Set aside, seam side down and let rest for a few minutes. Repeat with the remaining nori sheets and noodles.

To make the dipping sauce

1) Boil the water and dried kelp and then let simmer for about 15 minutes.
2) Let cool, remove kelp and add in the rest of the ingredients and mix together.

Wet a good, sharp knife and cleanly slice the sushi roll as uniformly as you can. Carefully cut the ends of the noodles poking out of the sushi roll. Serve with the dipping sauce in a small bowl with wasabi on the side.