Making Mentaiko Egg #Kimbap | A Harmony of Popping Mentaiko and Soft, Savory Eggs 🍙

Name: Making Mentaiko Egg #Kimbap | A Harmony of Popping Mentaiko and Soft, Savory Eggs 🍙
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 sheet Roasted Seaweed (gim); Black rice; Pickled radish colored with beet juice; Mentaiko (seasoned pollock roe); 2 Lettuce leaves; 5 Eggs; 10 ml Milk; 1/2 Tbsp Salt; 1 Tbsp Tsuyu; 1 piece Unsalted Butter; 4 Tbsp Mayonnaise; 1/2 Tbsp Wasabi; 1/2 Tbsp Agave syrup

AllDay Meal @alldaymeal

The harmony of soft rolled eggs and fresh, savory mentaiko —
a flavor that doesn’t take much time to prepare, yet warms the heart.
Today, let’s make a humble and comforting Mentaiko Egg Kimbap together.

https://www.youtube.com/watch?v=FGwWrXgRWso

AllDay Meal @alldaymeal

https://www.youtube.com/watch?v=FGwWrXgRWso

Saved

Ingredients

15 Minutes

1 serving

1 sheetRoasted Seaweed (gim)
Black rice
Pickled radish colored with beet juice
Mentaiko (seasoned pollock roe)
2Lettuce leaves
Rolled Egg (Tamagoyaki)
5Eggs
10 mlMilk
1/2 TbspSalt
1 TbspTsuyu
1 pieceUnsalted Butter
Sauce
4 TbspMayonnaise
1/2 TbspWasabi
1/2 TbspAgave syrup

Saved

Steps

15 Minutes

1

Make the egg mixture: Combine eggs, milk, salt, and tsuyu.
2

Cook the rolled egg: Add a small piece of unsalted butter to a preheated pan. Reduce to low heat, pour in the egg mixture, and roll gently to make a soft tamagoyaki.
3

Make the sauce: Mix mayonnaise, wasabi, and agave syrup.
4

Assemble the kimbap:
Spread a small amount of black rice on the rough side of the seaweed. Add beet-pickled radish, sauce, mentaiko, lettuce, and the rolled egg. Roll tightly and seal the edge with a little water.
5

Slice into bite-sized pieces and serve.
6

Tips
• Placing the rice on the rough side of the seaweed helps it stick better and gives a smoother texture when eaten.
• Trim the lettuce into a neat rectangle for easier rolling.