Umami-Rich Miso Egg Rolls

Method

1. In a bowl, whisk miso paste and boiling water until miso is dissolved.
2. In another bowl, whisk the eggs and coconut milk until combined. Add the miso mixture to the eggs.
3. Add peppercorns, carrot, and cabbage to the egg mixture and mix well.
4. Lightly grease the pan with butter using a brush. Heat the butter in a non-stick frying pan over medium heat.
5. Add egg mixture to the pan, and tilt the pan to ensure a light coating of the egg mixture covers the entire pan.
6. Cook for 10-15 seconds, until slightly set but not firm. Then use a spatula to fold the egg from one side to the other.
7. Push the rolled egg to one side of the pan and pour another thin layer of the egg mixture into the pan.
8. Lift the roll slightly and tilt the pan to guide the new layer of egg mixture to spread underneath.
9. Cook until slightly set, and then roll it again over the new layer.
10. Continue adding and rolling layers until all the egg mixture is used up.
11. When the egg is cooked, remove from the pan and let it rest for a minute.
12. Slice into even pieces and serve warm alongside your favourite toasted bread and some avocado. Garnish with a lemon wedge and some baby spinach. Sprinkle with a pinch of dried nori strips.
13. Meshiagare!