Egg and Nori Rolls (Tomago) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
These are so pretty with spirals of black and pale yellow. From The Book of Appetizers. I've made this twice now. I think the amount of egg needs to be doubled (see photo). Makes more like 6-8 servings, not 12. I've kept the recipe as written. Ingredients:
3 sheets nori |
3 eggs |
1 tablespoon cold water |
1 pinch salt |
Directions:
1. Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
2. In a bowl, beat together eggs, salt and water.
3. Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
4. Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
5. Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
6. Continue stacking omelets and nori until all are used.
7. Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
8. Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.
|
|