Full of savory, salty umami

Pollock Roe Rolled Omelet
Myeongnan Egg Roll

Ingredients

2 Classic pollock roe, 4 eggs, 1.5 Tbsp mirin, 1/2 Tbsp cheongju (rice wine), 1/2 Tbsp soy sauce, 1/2 cup dashi (kelp + katsuobushi)

How to make

step 1
Make dashi by adding kelp and katsuobushi to water.

step 2
In a bowl, mix the eggs, mirin, cheongju, soy sauce and dashi, then strain once.

step 3
Place the whole pollock roe in a mini loaf pan and pour in the egg mixture until it is 3/4 full.

step 4
Bake in an oven preheated to 160°C (320°F) for about 40 minutes.