Korean omelette ‘gyeran mari’ 계란말이
Korean style omelette made with salted pollack roe 'myungran aka mentaiko'
4 eggs
2T water
1 myungran, scooped out of sack garnish with gim (seaweed) and good quality sesame oil.
matcha banana bread
1 2/3 cups all-purpose flour
1 teaspoon baking soda
2 Tablespoon matcha powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (optional)
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper and oil or butter the sides of your pan
Sift together the flour, baking soda, matcha, cinnamon and salt.
Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
Matcha cream cheese frosting
2oz unsalted butter
4oz cream cheese
1.5cup powdered sugar
2T matcha powder
Make sure butter and cream cheese is at room temperature. Whip together until light and fluffy, add in sifted powder sugar and matcha powder (sifting ensures no lumps).
