Plump Pollack Roe and Egg Roll
Pollack Roe Egg Roll / Christmas Dinner Idea
While some recipes call for inserting whole pollack roe into egg rolls, I’ve tried a version where the pollack roe is gently scraped out and mixed into the eggs for a delightful texture. This pollack roe egg roll offers a fantastic blend of savory roe and tender egg, making it not only delicious but also visually appealing for any special occasion.
Key Ingredients
- 4 large fresh eggs
- 3 portions of low-sodium pollack roe
- 50g fresh green onions (scallions)
- 1 Tbsp cooking sake (mirin) for flavor enhancement
- A pinch of salt for seasoning
- A little cooking oil for the pan
Cooking Instructions
Step 1
Let’s start by preparing the pollack roe! Make a lengthwise slit down the center of each pollack roe portion with a knife. Then, carefully use the side of your knife to gently scrape out the delicate roe from the membrane. Be gentle to avoid crushing the eggs.
Step 2
In a bowl, crack the 4 fresh eggs and whisk them thoroughly, ensuring no stringy bits remain. Add the scraped pollack roe, 1 tablespoon of cooking sake for a smoother flavor, and a pinch of salt to taste. Finally, stir in the finely chopped green onions. Mix everything together until well combined, creating your flavorful egg mixture.
Step 3
Now, let’s make the delicious egg roll! Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Pour in one ladleful of the prepared egg mixture and spread it thinly to form a crepe-like layer. As the edges begin to set, gently roll the cooked egg from one end towards the other. Pour another ladleful of egg mixture into the empty space, and continue rolling the cooked portion into the new egg mixture. Repeat this process until all the egg mixture is used up. This layering and rolling technique will create a beautiful, fluffy pollack roe egg roll, perfectly cooked through. You can also add seaweed or cheese for extra flavor!
