Egg and Nori Rolls (Not Sushi)

Name: Egg and Nori Rolls (Not Sushi)
Yield: 1 roll
Ingredients: 2 bunches spinach; Salt, to taste; 1 small carrot; Sesame oil, to taste; White dashi, to taste; Kombu dashi granules, to taste; 3 eggs; 1/2 tablespoon (7.5 ml) ☆white dashi (I use 10x concentrate); 1/2 teaspoon (2.5 ml) ☆mirin; 4 imitation crab sticks; Sesame seeds, to taste; 1/2 tablespoon (7.5 ml) vegetable oil

白川友之助5035 @cook_40068340

These colorful egg and nori rolls, made without rice, are perfect for lunchboxes or as a side dish. Leftover veggies can be used for another dish the next day, which is really helpful.
Recipe background:
When I didn't feel like making thin omelets, I started wrapping leftover side dishes (like sesame spinach or namul) in egg for my own dinner (using leftovers works great, too❢). I decided to make it a lunchbox item. You can easily change up the seasonings and fillings, making this a versatile recipe.

白川友之助5035 @cook_40068340

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Ingredients

1 roll

2 bunchesspinach
Salt, to taste
1small carrot
Sesame oil, to taste
White dashi, to taste
Kombu dashi granules, to taste
3eggs
1/2 tablespoon (7.5 ml)☆white dashi (I use 10x concentrate)
1/2 teaspoon (2.5 ml)☆mirin
4imitation crab sticks
Sesame seeds, to taste
1/2 tablespoon (7.5 ml)vegetable oil

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Steps

1

Bring a pot of water to a boil, add salt, and quickly blanch the spinach. Rinse under cold water. Julienne the carrot into thin strips about 1/12 inch (2 mm) thick and boil for 1 minute, just until slightly tender.
2

Season the spinach (with roots attached) with a little salt, sesame oil, and a splash of white dashi to make a namul-style side.
3

While the carrot is still hot, season it with kombu tea or kombu dashi granules.
4

Beat the eggs and mix in the ☆ ingredients. Heat a frying pan, add vegetable oil, pour in the eggs, and gently stir, folding the edges in as they start to set.
5

When the eggs are fluffy and just set, transfer to a plate and let cool slightly. If the eggs are too runny and release water, blot with a paper towel.
6

Place a sheet of nori on a bamboo sushi mat (or use plastic wrap if you don't have one). Evenly spread the egg over about 2/3 of the nori.
7

Lay the spinach (trimmed to the length of the nori), carrot, and imitation crab sticks on top, then roll up tightly. Place the roll on a plate.
8

Even if the nori looks wrinkled, the warmth from the eggs will help it smooth out, so don't worry.
9

Slice the roll and sprinkle with sesame seeds to finish.
10

Chop any leftover fillings, mix, and season with sesame oil, kombu dashi, or light soy sauce to taste for an extra side dish. This is great for the next day's lunchbox.