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Crab and Egg Maki with Tobiko Recipe

Crab and Egg Maki with Tobiko Recipe

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Ingredients:

Serving

1/2 lb lump crab meat (about 1 packed cup)
1 tsp seasoned rice vinegar
1 1/2 cups lightly beaten eggs (5 to 6 large)
1 tbsp mirin
1 tbsp water
1/2 tsp salt
vegetable oil for brushing skillet
three 8- by 7 1/2-inch sheets toasted nori
1/3 cup japanese soy sauce
2 tbsp mirin
2 tbsp water
3 oz ( total) plain tobiko

Directions:

Pick over crab meat to remove any bits of cartilage and shell and stir together with vinegar and salt to taste. Chill crab, covered.
Make nori egg sheets: In a 2-cup measure stir together eggs, mirin, water, and salt until just combined. Lightly brush a 12-inch nonstick skillet with oil and heat over moderately low heat until just hot. (A drop of egg mixture should set without sizzling or browning.) Pour 1/2 cup egg mixture into skillet, tilting to coat bottom evenly. Cook egg mixture until set on underside but still slightly wet on top, about 1 minute, and center 1 nori sheet on top, pressing gently with fingers to adhere nori to egg. Cook sheet until egg under nori is set, about 30 seconds more (egg not covered by nori may not be completely set) and invert onto a sheet of wax paper. Invert nori egg sheet onto a cutting board and discard wax paper. Trim egg even with nori, discarding excess, and halve sheet crosswise. Stack halves and cover with a damp paper towel. Make and halve 2 more nori egg sheets in same manner, using a fresh sheet of wax paper for each.
Have ready 6 rinsed and squeezed-dry paper towels. On a work surface put 1 nori egg sheet half, nori side up and with a long side close to you. Spread 2 1/2 tablespoons crab mixture over nori, leaving a 3/4-inch-wide nori border along far edge of sheet. Beginning with long side closest to you, tightly roll up sheet and wrap in 1 damp paper towel. Make 5 more rolls in same manner. Rolls may be made 1 day ahead and chilled, wrapped in damp paper towels in a sealable plastic bag.
Make dipping sauce: In a small bowl stir together soy sauce, mirin, and water.
Gently unwrap rolls from paper towels and put, seam sides down, on cutting board. With a sharp knife trim ends and halve rolls crosswise. Cut each half into 3 pieces and top each piece with a small mound of tobiko and/or caviar Serve rolls with dipping sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	19.74 Kcal (83 kJ)
Calories from fat	8.07 Kcal
		% Daily Value*
Total Fat	0.9g	1%
Cholesterol	34.46mg	11%
Sodium	208.64mg	9%
Potassium	17.1mg	0%
Total Carbs	0.31g	0%
Sugars	0.05g	0%
Dietary Fiber	0.03g	0%
Protein	2.38g	5%
Vitamin C	0.2mg	0%
Iron	2.4mg	13%
Calcium	8mg	1%

Amount Per 100 g
Calories	98.92 Kcal (414 kJ)
Calories from fat	40.42 Kcal
		% Daily Value*
Total Fat	4.49g	1%
Cholesterol	172.7mg	11%
Sodium	1045.45mg	9%
Potassium	85.68mg	0%
Total Carbs	1.53g	0%
Sugars	0.26g	0%
Dietary Fiber	0.13g	0%
Protein	11.93g	5%
Vitamin C	0.9mg	0%
Iron	11.8mg	13%
Calcium	40mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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