Kimbap Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 60 min

Ingredients

Instructions

1. Cut the pickled yellow radish (takuan) into thin matchsticks and set aside.
2. Season the steamed rice: put it in a bowl, add the salt and sesame oil, cover and set aside.
3. Cut the burdock into thin strips. Heat the sesame oil in a pot or frying pan, add the burdock and stir-fry for 2 to 3 minutes. Add the remaining burdock ingredients, cover and cook over medium-low heat until the liquid is almost gone. Set aside.
4. Peel the carrot and cut it into thin matchsticks. Heat the oil in a frying pan over medium heat, add the carrot and cook until tender. Add the salt and sesame seeds, stir and set aside.
5. Boil the spinach for about 30 seconds, drain and let cool. Squeeze out as much water as possible and cut into 2.5 cm (1 inch) lengths. Mix with the remaining spinach ingredients in a bowl.
6. Beat the eggs with the salt and soy sauce and mirin. Heat a rectangular pan over medium-high heat with the oil. Pour in a thin layer of egg, tilting to cover the base. When partly set, roll it into a log. Push the roll to one side, add more egg to the pan and roll it back over the first, repeating until all the egg is used. Once cooled, cut the omelette into strips about 20 cm (8 inches) long and
7. Place a sushi mat with the slats running left to right. Lay a sheet of nori with one edge near you. Spread about 1 cup of seasoned rice over the nori, leaving a 2.5 cm (1 inch) strip bare at the far edge. Lay the takuan, burdock, carrot, spinach and egg strips side by side across the middle of the rice. Holding the filling, roll away from you, tightening the roll with the mat. Remove and repeat fo
8. Brush the rolls with sesame oil, sprinkle with sesame seeds and cut into 2 cm (3/4 inch) slices.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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