Jang Ho-jun's Myeongran Cheese Dubu Gyeranmari
A Japanese-style tofu rolled omelette made by blending tofu and eggs finely to maximize softness, then adding pollock roe and cheddar cheese for extra umami.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using soft stewing tofu, which has more moisture than firm pan-frying tofu, will give a much moister and softer texture.
- Since the cheese and pollock roe are naturally salty, it’s best to season the egg mixture lightly.
- For the pollock roe, we recommend using low-salt white pollock roe, which is less bitter and less salty than regular pollock roe.
- If the omelette loses its shape, take it off the heat and shape it while still warm; it will set easily.
Recommended for
- Those who want to enjoy a soft, upscale Japanese-style egg dish.
- Those curious about the behind-the-scenes tofu recipe from Culinary Class Wars.
- Those looking for a unique dish to pair with highballs or as a drinking snack.
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