Perilla Leaf and Pollock Roe Omelet Roll recipe - ingredients, nutrition and when to eat it
This thick omelet roll is made with perilla leaves and pollock roe folded into beaten eggs.
This thick omelet roll is made with perilla leaves and pollock roe folded into beaten eggs. The salty roe goes well with the fragrant perilla, making it a tasty side for rice and an easy addition to a meal.
Side dishes · 12 minutes to cook
Nutrition (per 135g serving): 208.7 kcal · protein 18.2g · carbohydrate 3.5g · fat 12.6g · sodium 582.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pollock roe varies in saltiness by brand. Cook a small piece and taste it before adding more seasoning.
Tips: If the pan is too hot, the egg will set too quickly and be hard to roll, so keep the heat low.
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Ingredients (1 serving)
- Egg — 2 pc
- Salted Pollock Roe — 25 g
- Perilla leaves — 3 sheet
- Cooking oil — 1 tsp