Korean Rice Roll Kimbap 韩式饭卷 김밥

2人份
Ingredients 用料

1.5 cups	Korean Rice 韩国米
1	Carrot 红萝卜
3 thick slices	Breakfast Ham 火腿
3 big pieces	Korean Seaweed 韩式紫菜
1	Cucumber 小黄瓜
1	Egg 鸡蛋
2 tablespoons	White Sesame 白芝麻
2 tablespoons	Sesame Oil 麻油

Method 做法
1. Cook rice. Mix sesame oil and white sesame with cooked rice. Leave rice to cool. Note that if the rice is warm, it will crumple the seaweed.
2. Slice carrot into long thin slices. Steam the carrots till cook (approximately 5 to 10 minutes).
3. Add a little soy sauce to egg, beat egg. Fry egg into omelette. Slice omelette into long slices.
4. Slice cucumber into long slices.
5. Put seaweed sheet onto bamboo sushi mat. Spread rice on seaweed and press tightly. Fill rice with all ingredients. Roll sushi mat tightly. Remove sushi mat. Cut rice rolls into 2cm thick kimbap. Serve

Comments

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2人份 Ingredients 用料 4 pieces Chicken Drumsticks 雞腿 2 tablespoons Light Soya Sauce 酱清 1/3 tablespoon Dark Soya Sauce 黑酱油 2 tablespoons Oyster Sauce 耗油 1/2 tablespoon Sugar 糖 8 slices Ginger (slices) 姜片 10 stalks Spring Onions (cut into inch long) 葱 Method 做法 1. Wash chicken drumsticks. Blanch over hot water. Drain water. 2. Marinate chicken drumsticks with ginger, spring onions, light soya sauce, dark soya sauce, oyster sauce, sugar for 30 minutes 3. Put into ricecooker. Set to rice cooking mode. Cook. Serve with rice.

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