|
Ingredients :
1 tablespoon
white sesame seeds
10 scallions, green part only
5 eggs
Salt to taste
1/4 teaspoon white pepper
3 teaspoons cooking oil
2 tablespoons rice vinegar
2 tablespoons Japanese soy sauce
Method :
Heat up a dry pan over moderate heat and
toast the sesame seeds for 3-4 minutes, shaking the pan frequently until
golden brown. Remove from the pan immediately to prevent burning. Gather
the scallions and make them into a bunch, then cut into the same size.
Boil the scallions in a large pot of boiling water for about 30 seconds
or until softened. Remove and plunge into iced water. Drain the
scallions well and dry lightly on paper towels. Cut each scallions in
half lengthways using a small kitchen knife. Beat the eggs with pepper
and salt to taste until they are foamy. Heat up a frying pan over
moderate heat with the oil and pour half the eggs in and cook for
about 2 minutes. Turn the omelet and cooked the other side for 2
minutes. Remove and cook the other half. Cut the omelets to make a
square shape. Cut the omelet into thin strips of 7 cm long and 4 mm
wide. Gather together 8 strips of cut eggs, use a piece of scallion to
wrap around the center, tucking in the ends. Repeat for the rest of the
egg strips. Place on a serving platter. Use a bowl to combine the
vinegar, sesame seeds and Japanese soy sauce, drizzle over the eggs and
serve.
|
