Getting a perfect roll requires great experience and manual dexterity. There are many regional variations of this omelet that have been adapted to local tastes.
Ingredients for portion
- Eggs 400 g (about 6)
- Dashi broth (previously prepared) 1,2 l
- Clear soy sauce 80 ml
- Halls q.b.
- Kudzu powder 8 g
- Water 360 g
- Cucumbers 200 g
- Carrots 200 g
- Yellow radishes 200 g
- Red peppers 200 g
- Red rice 240 g
- Sugar 20 g
- Rice vinegar 30 g
Preparation
Pour 1,200 ml of dashi broth with 80 ml of clear soy sauce and 16 ml of salted water into a saucepan. Mix.
Add kudzu powder and mix.
Beat the eggs and add 195 g of dashi broth. Stir to mix.
Pour 1/4 of the mixture into a frying pan and cook it. Roll up the edge and pour 1/4 of the mixture back into the pan. Repeat until all the mixture is used up. Lay the omelet on a sushi mat and roll it up.
Wash and peel the vegetables, then cut them into sticks.
Steam red rice in a pot for 18 minutes, then season with salt, sugar, and rice vinegar.
Cut the omelet into small pieces and spread them in a bowl over a bed of steamed red rice. Complete with vegetable sticks on the side.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.