Omurice Gimbap with Ketchup Mayo

Method

1. Finely dice the ham, onion and carrot to 5 mm. Crack the eggs into bowls, 2 per roll, divide half the salt between them and beat until smooth.

   Add in this stepCooked ham 80 gOnion 60 gCarrot 40 gEggs 4Salt 1½ pinch

2. Melt the butter in a 26 cm frying pan over medium heat and cook the onion, carrot and ham for 2 min 30 sec. Add 60% of the ketchup and fry for 30 seconds, then add the rice and the rest of the salt and toss for 2 min 30 sec, until evenly coloured. Spread it on a tray to cool until lukewarm; hot rice makes the seaweed shrivel and tear.

   Add in this stepButter 12 gTomato ketchup 3 tbspWarm cooked short-grain rice 360 gSalt 1½ pinch

   medium heat

3. Make one egg sheet per roll in a 20 cm ×2 non-stick pan. Wipe on a thin film of oil with kitchen paper, pour in one roll's worth of egg over medium-low heat and swirl to cover the pan. Cook for 2 min, until the top is nearly set, then slide it out onto a board.

   Add in this stepVegetable oil 2 tsp

   medium-low heat

4. Lay a seaweed sheet rough side up on a bamboo mat and spread one roll's worth of rice thinly over it, leaving 3 cm bare at the far edge. Cover the rice with the egg sheet (fold or trim any overhang) and lay the cheese, cut in half, in a line near you. Roll up from the near edge, pressing firmly with the mat.

   Add in this stepGimbap seaweed sheets 2Cheddar cheese slices 2

5. Leave the roll seam side down for 2 minutes to seal, then brush the outside with sesame oil. Oil or wet your knife too and cut into 8 slices.

   Add in this stepToasted sesame oil 1 tsp

6. Mix the mayonnaise with the rest of the ketchup and serve as a dip.

   Add in this stepMayonnaise 2 tbspTomato ketchup 2 tbsp