You may also like
Categories:
crab meat rice vinegar eggs mirin water salt vegetable oil three soy sauce mirin water flying fish Collins
Viewed: 37 - Published at: 9 years agoIngredients
- 1/2 pound lump crab meat (about 1 packed cup)
- 1 teaspoon seasoned rice vinegar
- 1 1/2 cups lightly beaten eggs (5 to 6 large)
- 1 tablespoon mirin
- 1 tablespoon water
- 1/2 teaspoon salt
- vegetable oil for brushing skillet
- three 8- by 7 1/2-inch sheets toasted nori
- 1/3 cup Japanese soy sauce
- 2 tablespoons mirin
- 2 tablespoons water
- 3 ounces (total) plain tobiko (flying-fish roe), flavored/seasoned tobiko, and/or golden whitefish caviar
- *available at some specialty foods shops and by mail order in 1-ounce containers from Collins Caviar Co., tel. (800) 226-0342
Method
- Pick over crab meat to remove any bits of cartilage and shell and stir together with vinegar and salt to taste.
- Chill crab, covered.
- In a 2-cup measure stir together eggs, mirin, water, and salt until just combined.
- Lightly brush a 12-inch nonstick skillet with oil and heat over moderately low heat until just hot.
- (A drop of egg mixture should set without sizzling or browning.)
- Pour 1/2 cup egg mixture into skillet, tilting to coat bottom evenly.
- Cook egg mixture until set on underside but still slightly wet on top, about 1 minute, and center 1 nori sheet on top, pressing gently with fingers to adhere nori to egg.
- Cook sheet until egg under nori is set, about 30 seconds more (egg not covered by nori may not be completely set) and invert onto a sheet of wax paper.
- Invert nori egg sheet onto a cutting board and discard wax paper.
- Trim egg even with nori, discarding excess, and halve sheet crosswise.
- Stack halves and cover with a damp paper towel.
- Make and halve 2 more nori egg sheets in same manner, using a fresh sheet of wax paper for each.
- Have ready 6 rinsed and squeezed-dry paper towels.
- On a work surface put 1 nori egg sheet half, nori side up and with a long side close to you.
- Spread 2 1/2 tablespoons crab mixture over nori, leaving a 3/4-inch-wide nori border along far edge of sheet.
- Beginning with long side closest to you, tightly roll up sheet and wrap in 1 damp paper towel.
- Make 5 more rolls in same manner.
- Rolls may be made 1 day ahead and chilled, wrapped in damp paper towels in a sealable plastic bag.
- In a small bowl stir together soy sauce, mirin, and water.
- Gently unwrap rolls from paper towels and put, seam sides down, on cutting board.
- With a sharp knife trim ends and halve rolls crosswise.
- Cut each half into 3 pieces and top each piece with a small mound of tobiko and/or caviar Serve rolls with dipping sauce.
