Chinese chicken stock powder, soy sauce, sugar, vinegar and grated ginger juice
1 teaspoon each
Slice the Japanese leek thinly and diagonally. Slice the shiitake mushrooms. Shred the crab sticks into small pieces. Beat the eggs in a large bowl.
Heat a frying pan and pour in the sesame oil. Add the Japanese leek and shiitake mushrooms and fry until cooked through. Add the crab sticks and sprinkle with salt and pepper.
Mix the water and sauce seasonings in a heatproof bowl. Microwave the mixture at 600 W for 2 minutes. Stir the mixture and add the katakuriko slurry. Microwave the mixture for a further 30 seconds.
Tip 3 into the beaten eggs and mix well. Clean the frying pan and heat it again. Pour in some vegetable oil (not listed).
Turn the heat to low and pour in the egg mixture. Cover the frying pan with a lid and continue to cook. After the egg mixture has cooked through turn over. Fry the other side and transfer onto a serving dish.
Mix the water and sauce seasonings in a heat-proof bowl. Microwave the mixture at 600 W for 2 minutes. Stir the mixture and add the katakuriko slurry. Microwave the mixture for a further 30 seconds.
Pour the sauce over the omelet! Garnish with green onions or green peas.
Story Behind this Recipe
When I modified a Spanish omelet using 2 eggs (Recipe ID: 2023169), my husband loved it.
I used a 22 cm frying pan.
Do not touch the contents after pouring the egg mixture in. Cook slowly over low heat. When you flip over the omelet use a dish to turn over.