A dream co-star of omelet rolls and grilled rice balls. The combination of crispy and fragrant grilled rice balls and fluffy eggs full of soup stock is irresistible. It is also a nice point to be able to do it with just one omelet.
Ingredients
3 pieces
・rice 300g
・egg Four
・Salad oil 1 tablespoon
・Grilled seaweed 1/8 sheet
【Rice burger seasoning】
・potato starch 1 tsp
・soy sauce 1 tsp
【Dashi roll egg seasoning】
・sweet sake 2 tsp
・soy sauce 1 tsp
・Japanese-style granules 1/3 teaspoon
・water 4 tbsp
How to make
1.[Rice buns] Put rice and 【Rice burger seasoning】 in a bowl and mix to cut.
2.Put half the amount of salad oil (1/2 tablespoon) in an omelet and spread it thinly with kitchen paper. Pack 1 and spread it flat. Bake on low heat for about 10 minutes until the bottom is crispy, cover with a flat plate, turn it upside down, and put it back in the omelet. Bake the back side over low heat for about 10 minutes. When the heat is removed, cut into 6 equal parts.
3.[Dashimaki Tamago] Put Japanese-style granules in a heat-resistant container, add water, and heat in a 600 W range for 30 seconds without wrapping. Add the remaining 【Dashi roll egg seasoning】 and mix.
4.Break the egg into a bowl and mix to cut the egg whites. Add 【Dashi roll egg seasoning】 and mix.
5.Put half the amount of salad oil (1/2 tablespoon) in an omelet and spread it thinly with kitchen paper. Heat the omelet, pour 1/4 of the egg liquid, and mix with a soft-boiled egg until it is half-cooked. Roll from the back to the front and put the rolled egg in the back. Repeat until the egg is exhausted.
6.Wrap it in plastic wrap while it is hot to shape it. When the heat is removed, cut into 3 equal parts.
7.Cut the grilled seaweed into 3 equal parts. Use rice buns to sandwich the rolled egg and roll the grilled seaweed.
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