Fluffy Pollack Roe Rolled Omelette (Myeongran Gyeranmari)
My Secret to Perfect Rolled Omelettes with Pollack Roe! π³
Rolled omelettes (gyeranmari) have always been a challenge for me β they never seem to roll up nicely! π Because it’s tricky, I tend not to make them often, which is probably why my skills haven’t improved. However, sometimes when side dishes are lacking or I’m craving a comforting omelette, I give it another try. This time, I decided to add pollack roe (myeongran) to make ‘Myeongran Gyeranmari’! I even have a little trick up my sleeve. The savory, briny pollack roe paired with the delicate, fluffy egg creates a truly delightful dish that’s perfect as a side for rice or packed into bento boxes! β¨
Main Ingredients- 4 large eggs
- 1 Tbsp mayonnaise
- 1 Tbsp cooking sake (mirin)
- Pollack roe (tube or fresh)
Optional Ingredient- A pinch of bonito flakes (katsuobushi)
- A pinch of bonito flakes (katsuobushi)
Cooking Instructions
Step 1
Let’s gather the simple ingredients needed for our delicious ‘Myeongran Gyeranmari’ today!
Step 2
Crack 4 fresh eggs into a bowl. Add 1 tablespoon of mayonnaise and 1 tablespoon of cooking sake. You don’t need to add salt because the pollack roe itself is quite salty and will season the omelette perfectly. π
Step 3
Whisk the eggs gently until well combined. For an even smoother and finer texture, you can strain the egg mixture through a sieve. This helps create a cleaner, more delicate omelette. π
Step 4
Lightly grease a rectangular omelette pan with cooking oil. I even bought a special pan hoping it would improve my rolling skills, but I’ve realized that practice is truly the key! π Consistent practice is more important than any tool.
Step 5
Preheat the omelette pan over low heat. Pour a thin layer of the egg mixture into the pan. Never use high heat! Cooking slowly over low heat prevents bubbles from forming and ensures a beautiful, even omelette. π₯
Step 6
Here’s the secret to our Myeongran Gyeranmari! Using pollack roe from a squeeze tube makes it incredibly easy and delicious (it’s also fantastic for avocado pollack roe rice!). Pour a thin layer of egg mixture and let it set slightly. Then, gently roll it about one-third of the way. Squeeze a line of pollack roe along the rolled edge. Repeat this process two more times: roll the omelette further, add another line of pollack roe, roll again, and add a final line of roe. This ensures plenty of pollack roe is layered throughout. π‘
Step 7
To create a thick and appealing Myeongran Gyeranmari, continue to lightly grease the pan with oil between each roll. This prevents sticking and helps the omelette roll up smoothly, giving it a beautiful sheen. β¨
Step 8
Once the thick Myeongran Gyeranmari is rolled, carefully transfer it to a bamboo sushi mat while it’s still warm. Gently roll it up in the mat to shape it. Letting it rest in the mat for a bit will help it firm up and hold its shape beautifully. π£
Step 9
After letting the steam escape and the omelette cool slightly in the mat, slice it into bite-sized pieces. Be careful not to slice it while it’s too hot, as it might crumble.
Step 10
Arrange the slices neatly on a pretty plate for a visually appealing side dish! Have my omelette-rolling skills improved today? π I’m not entirely satisfied yet, but I think it’s presentable, right? Feeling proud! π
Step 11
Finally, sprinkle some bonito flakes (katsuobushi) over the Myeongran Gyeranmari. This adds an extra layer of umami and flavor, making it even more delicious! It doubles the savory goodness. π―
