Spicy Pollack Roe and Cheese Rolled Omelet: Super Simple Recipe for Solo Diners
Spicy Pollack Roe and Cheese Rolled Omelet: Super Simple Recipe for Solo Diners
Pollack Roe and Cheese Rolled Omelet Recipe
A super simple dish for those living alone! Make a delicious cheese rolled omelet using precious pollack roe gifted by Grandma. The savory pollack roe and creamy cheese create a fantastic harmony with the fluffy eggs. Complete a wonderful meal with this easy-to-follow recipe, perfect even for those living independently.
Main Ingredients- 6 Fresh Eggs
- 3-4 pieces of Firm Pollack Roe (use whole)
- 1 slice of Cheddar Cheese
- Roasted Seaweed, for garnish (optional)
- Scallions or Onion, finely chopped (optional, for added flavor)
Seasoning & Flavor- Mayonnaise (to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- Mayonnaise (to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
Cooking Instructions
Step 1
Use the pollack roe whole without extracting the eggs; this makes it less troublesome and ensures a rich flavor. First, lightly drizzle 1 Tbsp of sesame oil over the pollack roe and mix. If you have scallions or onion, finely chop them and add them together for an even more aromatic flavor. (For a spicy kick, you can add finely chopped Cheongyang chili peppers!)
Step 2
In a clean bowl, crack 6 eggs and add 1 Tbsp of sugar. For a moist and tender omelet, mix in 1-2 Tbsp of dashi stock or water. (If using onion, add finely chopped onion at this stage.) Whisk the eggs until well combined, ensuring no lumps remain.
Step 3
Heat a non-stick frying pan over medium heat and add a thin layer of cooking oil. Reduce the heat to low; cooking slowly over low heat prevents burning and ensures a tender omelet. Pour a thin layer of the beaten egg mixture into the pan. As the egg cooks, the edges will start to set.
Step 4
Once the thin layer of egg begins to set, place the roasted seaweed along the far edge of the pan, then lay a slice of cheddar cheese on top. As the cheese starts to melt, carefully place the prepared pollack roe on top. Anticipate the burst of umami flavor as the pollack roe cooks!
Step 5
When the egg is sufficiently cooked and set on the bottom, gently roll it up like making kimbap using a wooden spatula or a turner. Avoid pressing too hard; rolling gently is key to prevent the egg from tearing.
Step 6
After rolling the omelet to the end, add a little oil to the empty part of the pan and wipe it with a paper towel to coat the pan. This prevents the omelet from sticking and allows the next layer of egg to cook more smoothly. Pour the remaining egg mixture into the pan.
Step 7
Important tip when pouring the egg mixture: Gently lift the rolled omelet and allow the newly poured egg mixture to flow underneath and adhere to the rolled portion. This ensures the omelet stays intact and doesn’t separate.
Step 8
Repeat this process 3-4 times. Pouring egg mixture, rolling, coating the pan, and pouring again. Continue this cycle to build up the omelet to your desired thickness. If this is your first time, take it slow and careful, as the egg mixture might overflow or the shape might get distorted. With patience and repetition, you’ll create a thick and appetizing rolled omelet!
Step 9
Once the rolled omelet is complete, let it cool slightly before slicing it into bite-sized pieces. Serve it with warm rice, or dip it in mayonnaise to your preference for an even more delicious experience. Enjoy your meal with the savory pollack roe and creamy cheese flavors!
