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
- You need 1 bunch of Komatsuna.
- Prepare 1 of packet Shimeji mushrooms.
- It’s 3 of Eggs.
- You need 1 of as required Salt and pepper.
- You need of For the thickened sauce.
- You need 200 ml of Water.
- Prepare 1 tbsp of ※Chinese chicken stock powder.
- Prepare 2 tbsp of ※Soy sauce or shiro dashi.
- Prepare 1 tbsp of ※ Sake.
- You need 1 of ※ Vinegar.
- It’s 1 dash of Sesame oil.
- You need 1 of as required Katakuriko slurry.
Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce step by step
- Cut the komatsuna into 5-cm-lengths. Separate the shimeji mushrooms into small pieces..
- Beat the eggs and season with salt and pepper..
- 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)..
- 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)..
- After the leaves are wilted add the heated sauce from Step 2 starts simmering, bring to the boil over high heat..
- Thicken with a katakuriko slurry..
- After bringing to the boil, take it off the heat, and plate..
- 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..
- Transfer the omelet onto the komatsuna and serve..