Pollock Roe and Egg Roll: A Delicious Combination of Softness and Umami
Restaurant-Quality Egg Roll with Pollock Roe: Softness Meets Savory Flavor
Adding pollock roe to dishes is a fantastic way to enhance their flavor without making them too salty. The rich umami from the roe elevates any meal, making it a go-to ingredient for me. While there are many ways to make egg rolls, pollack roe egg rolls have a distinct, refined quality reminiscent of Japanese restaurant dishes, rather than a typical side dish. The tender egg exterior encases the delightfully popping, savory roe, making each bite feel special and unlike any ordinary egg roll. Let me show you how to make it!
Ingredients- 2 pollack roe sacs (small size; 1 large sac if applicable)
- 5 fresh eggs
- 1 Tbsp Mirin (sweet rice wine)
Cooking Instructions
Step 1
We’re using two small-sized pollack roe sacs for this recipe. If your pollack roe is larger, you can certainly use just one sac. Adjust based on the size of your roe to ensure the perfect balance of egg and roe.
Step 2
To extract the precious roe, carefully cut the pollack roe sac in half lengthwise with scissors. Then, using the back of a knife, gently scrape along the inside to release the delicate roe. This step ensures you get all the flavorful pearls intact.
Step 3
Crack 5 fresh eggs into a bowl. To achieve a wonderfully smooth texture, snip the chalazae (the stringy white bits) with scissors. This helps in a more even and tender final product.
Step 4
To eliminate any potential fishy odor from the roe and enhance the overall flavor, add 1 tablespoon of Mirin to the eggs. Whisk everything together thoroughly until well combined. Mirin adds a subtle sweetness and helps create a more tender egg roll.
Step 5
For an even silkier texture, strain the egg mixture through a fine-mesh sieve. While we’ve already removed the chalazae, this extra step guarantees a supremely smooth consistency, elevating your egg roll to a gourmet level.
Step 6
Heat a non-stick skillet over medium-low heat and add a small amount of cooking oil. Pour about half of the prepared egg mixture into the pan, swirling to create a thin, even layer.
Step 7
Before the egg is fully set, carefully arrange the extracted pollack roe over one half of the egg layer. Gently press the roe into the egg to help it adhere.
Step 8
When the egg is about 70% cooked (still slightly moist on top), begin to carefully roll it up from the side with the roe. Roll gently to form a neat cylinder.
Step 9
Pour the remaining egg mixture into the pan, allowing it to flow underneath and connect with the rolled portion. Once this new layer is about 70% cooked, continue rolling the entire egg roll up, incorporating the new layer. Repeat this process, adding more egg mixture and rolling, until all the egg mixture is used, creating a thicker, multi-layered roll.
Step 10
To ensure the edges seal and the roll is cooked through, reduce the heat to low. Gently turn the egg roll over the heat, allowing all sides to cook evenly and seal the layers together. This step prevents it from unrolling.
Step 11
Once cooked, transfer the egg roll to a cutting board and let it cool slightly. This brief resting period makes it much easier to slice cleanly without it falling apart. Slice into your desired bite-sized pieces.
Step 12
For an extra touch of indulgence, drizzle some mayonnaise over the sliced pollack roe egg roll. This adds a creamy contrast and enhances the overall flavor. Your delicious, restaurant-style pollack roe egg roll is now ready to be enjoyed!
