Recipe: Yummy Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce

Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce.

Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce You can cook Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce

  1. You need 1 bunch of Komatsuna.
  2. Prepare 1 of packet Shimeji mushrooms.
  3. It’s 3 of Eggs.
  4. You need 1 of as required Salt and pepper.
  5. You need of For the thickened sauce.
  6. You need 200 ml of Water.
  7. Prepare 1 tbsp of ※Chinese chicken stock powder.
  8. Prepare 2 tbsp of ※Soy sauce or shiro dashi.
  9. Prepare 1 tbsp of ※ Sake.
  10. You need 1 of ※ Vinegar.
  11. It’s 1 dash of Sesame oil.
  12. You need 1 of as required Katakuriko slurry.

Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce step by step

  1. Cut the komatsuna into 5-cm-lengths. Separate the shimeji mushrooms into small pieces..
  2. Beat the eggs and season with salt and pepper..
  3. Heat the ※ sauce ingredients in a small sauce pan over a low heat (continue to heat over a low heat while you're cooking other things)..
  4. Heat the sesame oil in a frying pan and add and fry the stems of the komatsuna → shimeji mushrooms → the leaves of komatsuna (in this order)..
  5. After the leaves are wilted add the heated sauce from Step 2 starts simmering, bring to the boil over high heat..
  6. Thicken with a katakuriko slurry..
  7. After bringing to the boil, take it off the heat, and plate..
  8. Heat some vegetable oil (not included in the ingredients list) in a frying pan and pour in the beaten eggs. Stir quickly and let the omelet set softly..
  9. Transfer the omelet onto the komatsuna and serve..
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