Dried Anchovy Omelet Roll recipe - ingredients, nutrition and when to eat it
This Japanese-style rolled omelet is filled with small dried anchovies and scallions.
This Japanese-style rolled omelet is filled with small dried anchovies and scallions. The fluffy eggs pair with the anchovies’ salty savoriness, making it a lovely side for warm rice. Try it as a simple lunch or dinner side.
Japanese · 10 minutes to cook
Nutrition (per 130g serving): 176.7 kcal · protein 16.1g · carbohydrate 1.2g · fat 11.1g · sodium 411.8mg
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: The dried anchovies may be salty, so use less soy sauce and adjust after tasting at the end.
Tips: If the heat is too high, the outside will brown before the inside cooks; roll it slowly over low heat so it stays tender throughout.
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Ingredients (1 serving)
- Egg — 2 pc
- Dried anchovies — 1 Tbsp
- Scallions — 1 Tbsp
- Soy sauce — 0.5 tsp
- Water — 1 Tbsp
- Cooking oil — 0.5 tsp