Egg and Sesame Rolls (Tomago) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This comes from a book simply called The Book of Appetizers . I would replace the ham with a chunk of baked tofu when making this. Ingredients:
3 eggs |
1/4 teaspoon salt |
1 tablespoon water |
2 tablespoons sesame seeds |
2 teaspoons soy sauce |
1/4 teaspoon sugar |
salt |
1/2 small onion, finely chopped |
1 tablespoon vegetable oil |
1 (8 ounce) package frozen chopped spinach, thawed |
1 slice ham, cut in thirds |
Directions:
1. Lightly beat egg with salt and water; make 3 thin omelets in a 6-inch skillet.
2. Stir sesame seeds in a dry pan over low heat until golden, then grind while hot. Add soy and sugar.
3. Gently cook onion inoil. Add drained spinach and season to taste. Cool.
4. Place 1 omelet on rounded side of bamboo placemat. Spread 1/3 of the spinach mixture on one end. Do not spread to the edge.
5. Sprinkle with 1/3 of the sesame seeds. Place ham strip down the center.
6. Use placemat to help roll omelet; set aside to rest for several minutes wrapped in placemat.
7. Unroll the placemat. Repeat with remaining two omelets.
8. Using a sharp knife carefully slice each omelet in four 1 1/4 inch wide slices.
|
|