Poor Samurai – a (not really) sushi for those who don't like Asia

Ingredients for 1 servings:

• 3 slice(s) toast bread (American size)
• Margarine, optional
• 1 egg(s)
• salt and pepper
• Sesame, optional
• Oil for frying
• 3 m.-large carrot(s)
• 3 tbsp corn
• 3 tsp sesame seeds
• salt and pepper
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp Mirin (can be replaced with mild vinegar)
• 1 tbsp sake (can be replaced with a sweet white wine)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, party-friendly, vegetarian and variable

You can actually fill the rolls with anything you have in your fridge. I like a filling of carrot and sesame puree with corn best: Peel the carrots and cut them into small pieces, then add them to a pot of water and boil until soft. Slowly roast the sesame seeds in a small, hot pan without oil until golden brown. Caution! Watch carefully here, the roasting is very slow at first and then extremely fast. If the sesame seeds turn black, they will become bitter and lose the spiciness that they only get from roasting. Drain the corn. Mash the cooked carrots until soft and season with salt and pepper. Then add the sesame seeds and corn and mix everything well. For the teriyaki sauce, mix the soy sauce, oil, mirin and sake well. Then pour it into a pan and heat. As it slowly simmers, the sauce will eventually change its consistency and become thick. Wait patiently until this moment and don’t miss the moment, otherwise the sauce will burn. (If they do burn, fortunately it’s not too bad as long as it’s not too bad. The smoky flavor will then be a lot stronger, which isn’t everyone’s cup of tea.) Remove the crust from the slices of toast and cut each slice in half. This is easy to do with kitchen scissors, for example. Depending on your preference, spread a thin layer of margarine on each strip of toast or spread the filling on the bottom 2/3 of the strips, about 3 mm thick. Apply moderate pressure to form rolls from the spread strips and secure them with a skewer. Crack the egg into a bowl and season with salt and pepper. You can also add unroasted sesame seeds to the egg. Mix everything well. At the same time, heat a pan with a little oil so that each roll can go straight into the pan after the egg bath! Now skewer the rolls and coat them evenly with the egg, ensuring that each roll is coated all around. Don’t let the toast rolls sit in the egg for too long, so they don’t absorb too much of the egg. Then place the rolls in the hot pan, seam-side down. Once the egg is set, remove the skewer. Fry the rolls until crispy on all sides. Once the egg is set and browned, remove the rolls from the pan. Then cut each roll in half and serve with the sauce! Have fun trying it out! I’m excited to see your variations!