Keranmarikinpa

 

Ingredients:

Carrot 1/4 (30g)

Green onion 5cm

Crab-flavored fish cake 4 pieces

Eggs 2

[A] Chicken stock powder 1/2 teaspoon

[A] Salt 1/4 teaspoon

Vegetable oil 1/2 tablespoon

Rice 180g

[B] White sesame seeds 1 teaspoon

[B] Sesame oil 1 teaspoon

[B] Salt 1/3 teaspoon

Roasted seaweed 1 sheet

Instructions:

① Finely chop the carrot and green onion, and cut the crab-flavored fish cake into 7-8mm wide pieces. Put them in a bowl, add the eggs and [A], and mix well.

② Heat 1/3 of the vegetable oil in an omelet pan over medium heat, and pour in 1/3 of the egg mixture. Once it starts to cook, roll it from left to right. Move the rolled egg back to the left, and roll the remaining egg mixture in the same way in two more batches. Once cooked, let it cool.

③ Add [B] to the rice and mix, then spread it on the roasted seaweed. Place the rolled egg from step ② on top, roll it from the front to the back, and cut it into easy-to-eat sizes. Done!