Pollock Roe Rolled Omelet
How to Make Pollock Roe Rolled Omelet: A Delicious Dish with a Satisfying Pop!
Let’s make a delicious rolled omelet with soft, savory pollock roe. The combination is wonderfully moist and flavorful.
Rolled Omelet Ingredients- 5-6 eggs (adjust quantity based on your pan size)
- 1/4 green onion
- 1/8 carrot
- 1 Tbsp cooking wine (mirin)
- Pinch of salt (if using low-sodium pollock roe)
- 1-2 strings of pollock roe
Cooking Instructions
Step 1
First, decide on the number of eggs you’ll use for your rolled omelet. This depends on the size of your omelet pan. Typically, 5 to 6 eggs are suitable for a standard-sized pan. If you have a larger pan, you can increase the egg count to make a fuller omelet.
Step 2
Crack all the eggs into a clean bowl and whisk them well. Finely chop the green onion or mince it. For the carrot, julienne it into very thin strips to add a beautiful color. Mixing these finely chopped vegetables into the egg mixture will enhance both the texture and visual appeal. Green onions are especially recommended as they help to eliminate any fishy smell from the pollock roe and add a savory depth of flavor. If you are using low-sodium pollock roe, add just a tiny pinch of salt to the egg mixture to season. If you’re using regular, saltier pollock roe, it’s best to omit the salt or use very little. Adding about 1 tablespoon of cooking wine (mirin) also helps to reduce any fishiness and makes the omelet more tender. Whisk everything together thoroughly.
Step 3
Now, it’s time to prepare the pollock roe. You can use the pollock roe with its membrane intact. However, if you prefer a smoother texture, it’s better to remove the outer membrane. You can gently scrape it off with the back of a knife, or easily peel it off with your fingers by lightly rubbing.
Step 4
Pour a thin layer of the prepared egg mixture into your heated omelet pan, spreading it evenly to cover the bottom. Once the egg mixture begins to set slightly, carefully place the peeled pollock roe on top of the cooked egg layer. Placing the roe while the egg is still slightly wet will help it adhere better.
Step 5
Gently start rolling the egg mixture with the pollock roe inside. After rolling it once, pour more egg mixture into the empty part of the pan. Once that layer starts to set, roll the omelet again. Repeat this process 2 to 3 times, gradually building up the thickness of the omelet. A helpful tip is to tilt the pan slightly as you pour more egg mixture to ensure it spreads evenly and cooks throughout.
Step 6
If you roll the omelet too loosely, it might lose its shape later. Each time you roll the omelet, use a spatula to gently press down on it. This helps to compact the layers and create a firm, neat roll. Pressing firmly ensures the omelet holds its shape beautifully when sliced.
Step 7
Once the thick omelet is rolled, continue to cook it by gently rolling it in the pan until all sides are golden brown and cooked through. This final step ensures an even, delicious finish. Your kitchen will soon be filled with the wonderful aroma of savory omelet and the unique flavor of pollock roe! Slice and enjoy while warm.
