Making flying fish roe kimbap on my own
Demaki is a Japanese word that means to make it by hand. It's literally an instant food that you wrap it by hand and eat it right away. Why? When you go to sashimi restaurants or Japanese restaurants, it always comes out as "Suki-dashi." There used to be a Danggol tavern... Even if he drinks all the time, he doesn't skip meals, and he always takes care of me. There are many things that determine the taste of Demaki, but I think crispy seaweed that you can only feel when you eat it right away, like instant food Just a little while later, it gets soggy.. I have no choice but to eat it right away. On a day when you don't want to eat, take out the frozen flying fish eggs in the freezer and make 'demaki'~ lol
1 serving
Within 15 minutes
하나미
Ingredients
  • Flying Fish Roe
  • Cucumber
  • Pickled radish
  • salad vegetables
  • the meat inside a razor clam
  • Kim
  • Vinegar
  • Sugar
  • instant rice
Cooking Steps
STEP 1/7
Please prepare the ingredients.
STEP 2/7
First, wash the flying fish roe in Cheongju and drain it, cut the cucumber a little thinner than the pinky finger, shred the pickled radish, wash the sprouts, and tear the crab sticks according to the grain.
STEP 3/7
Mix 4T of vinegar and 1T of sugar well and add a little bit to the rice to season
STEP 4/7
Spread the seaweed in half on a cutting board or tray,
STEP 5/7
Spread the rice and roll the rest of the ingredients into a triangular pyramid.
STEP 6/7
It's very simple. Demaki is complete
STEP 7/7
Place flying fish roe on top of well rolled demaki.
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