Fluffy Mentaiko Rolled Omelet: The Perfect Bento Box Side Dish!
Mentaiko Rolled Omelet: A Guaranteed Delicious Side Dish for Your Bento Box, Featuring Mentaiko.
Among mentaiko (spicy cod roe) dishes, the mentaiko rolled omelet is both simple and incredibly delicious. Its savory flavor perfectly complements the soft egg, making it a delightful addition to any meal.
Ingredients- 4 large eggs
- 2 strips of mentaiko (spicy cod roe)
- 1 handful of finely chopped scallions (approx. 1/4 cup)
Cooking Instructions
Step 1
First, crack the 4 eggs into a clean bowl. Whisk them thoroughly with a fork or whisk to break the yolks and whites and achieve a smooth mixture. Add half of the finely chopped scallions to the egg mixture and stir well to combine. Adding scallions enhances the visual appeal and flavor of the omelet.
Step 2
The mentaiko I’m using is low-sodium, so I’ve prepared 2 strips. If you’re using regular mentaiko, 1 strip should be sufficient for a balanced salty flavor. Use scissors or a knife to cut the mentaiko in half lengthwise. This helps ensure the mentaiko is evenly distributed within the omelet.
Step 3
Heat a non-stick pan over medium-low heat and add 1-2 tablespoons of cooking oil. Spread the oil thinly using a paper towel. Once the oil is warm enough, pour a thin layer of the egg mixture into the pan. A key tip for making a beautiful rolled omelet is to cook it slowly over low heat while gently rolling it. Once the egg is partially set, carefully fold one edge towards the center.
Step 4
Place the prepared mentaiko strips lengthwise in front of the folded egg. Gently press the mentaiko to help it spread evenly across the omelet as you continue to roll. Be careful not to let the mentaiko stick out from the sides.
Step 5
Next, arrange the remaining chopped scallions neatly in front of the mentaiko. The green color of the scallions will add a lovely contrast and visual appeal to the finished omelet.
Step 6
Carefully fold the egg over the mentaiko and scallions. Then, continue to cook and roll the omelet as you would a regular rolled omelet, adding thin layers of egg mixture gradually. Pouring small amounts of egg and allowing each layer to cook before rolling ensures the omelet cooks through evenly and doesn’t break apart.
Step 7
Once the omelet is fully rolled, let it cool slightly. Then, using a sharp knife, slice it into bite-sized pieces. Even without adding extra salt to the egg mixture, the savory flavor of the mentaiko will naturally infuse into the egg, creating a perfectly seasoned ‘Mentaiko Rolled Omelet’. Enjoy it with rice or as a delightful side dish for your bento!
