Quick Japanese Breakfast Roll Food

QUICK JAPANESE BREAKFAST ROLL

Steps:

• Place the nori on your cutting board and place the salmon across the bottom half of the sheet.
• Thinly slice the avocado and add it on top of the salmon.
• Drizzle the soy sauce on top and roll the nori up. Slice in half and serve.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

JAPANESE SPRING ROLLS

Steps:

• Mix the pork, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
• Refrigerate for one hour.
• Take a wrapper and prepare according to instructions (mine require soaking for 20 seconds) until soft and pliable.
• Take a bit of pork and roll it into a ball, about the size of a golf ball or just slightly smaller.
• Put it in the centre of the wrapper and fold the wrapper around until the pork is covered and you have a neat little parcel.
• It may flatten out into little patties as you fold the wrapping around the pork.
• Continue until all the wrappers are filled.
• Heat the oil in a non-stick frying pan.
• Fry the spring rolls until they are brown and crispy on both sides.
• Serve immediately, with some soy sauce mixed with chilli oil for dipping in.

JAPANESE SPRING ROLLS

Steps:

• For a more detailed description with step by step photos, please visit: http://sumokitchen.com/JapaneseRecipes/spring-rolls/.
• If you are using dry shiitake, soak them at least 30 minutes in water to return them to fresh state. Boil the bamboo shoots for 1 minute, then drain to get rid of the smell. Chop the meat, shiitake, bamboo shoots and leek thinly.Add a little oil to the pan and fry the meat until it changes colour. Then add the chopped ingredients from step one, stirring, add a pinch of salt and pepper and the sugar. Add the soy sauce and sesame oil. In a separate bowl, add 2tbs potato starch to 2tbs water (make sure it's cold water!) and mix. Then add to the frying pan, mix and heat through until sticky. Leave to cool - if you have time, place in the fridge. When you deep fry the rolls, they's less chance of them exploding if the insides are cold.Mix 1tbs flour and 1tbs water well to create a glue. Then add a small portion of the meat mix to a sheet of the spring roll paper, which should be lying at an angle, like a diamond. Then follow the folding steps as above, using the glue on the tip of your finger to seal it at the final stage.Heat oil to roughly 180 degrees and start frying the rolls carefully until golden. Then lay out on kitchen paper to let the oil soak up before serving. If you have spring rolls sheets left over, you can add tuna, ham, cheese or any other filling. Another idea is to cut up the sheets thinly, then deep fry them and put in salads to give some crunch.
• If you'd like dipping sauce, I recommend 1part rice vinegar with 1 part soy sauce or just black vinegar on its own.

EASY BREAKFAST ROLLS

Steps:

• Stir flour, salt, baking powder and 1/2 cup sugar.
• Combine milk, eggs and 1/2 cup melted butter.
• Add to dry ingredients and mix well.
• Place on lightly floured board and knead lightly 10 times.
• Roll or pat into rectangular shape 1/4 inch thick.
• Mix 1/2 cup sugar, cinnamon and 1/2 cup melted butter. Spread over dough.
• Roll dough as for jelly roll.
• Seal edges and cut into half inch slices.
• Combine remaining butter, brown sugar and nuts.
• Sprinkle lightly over bottoms of greased muffin pans.
• Arrange slices cutside down over this mixture.
• Bake 375F 25-30 minutes.
• Turn pans upside down on cooling rack and lift off rolls.
• Serve hot.

JAPANESE CABBAGE ROLLS

Steps:

• Wash cabbage leaves and steam or boil them to soften.
• Mince shiitake mushrooms, carrot, and onion.
• Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions.
• Put one portion of pork mixture on a cabbage leaf and roll it. Make 8 cabbage rolls.
• Put chicken soup stock and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked.