Fish Rolled Eggs (Tamagoyaki with Capelin and Tobiko)

Author: Monica Ming

Ingredients:

• 5 eggs

• 1.5 oz capelin roe

• 1.5 oz tobiko (red flying fish) roe

• 1 package yellow chives (thinkly sliced)

• kampot peppers

• fleur de sel

• vegetable oil

Tools:

• Square frying pan/any frying pan that even distributes heat/skillet

Instructions:

1. Lightly grease frying pan.

2. Heat skillet on medium low heat.

3. In a mixing bowl, add 5 eggs, 1.5 oz capelin roe, 1.5 oz tobiko roe, 5 yellow chives.

4. Pour a thin layer of egg mixture into frying pan.

5. Slowing fold the egg like a cannibis joint.

6. Pour another thin layer to pan. Roll it again. Watch a YouTube video for a better tutorial.