Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce

Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce

I put a softly-set omelet onto the fried komatsuna spinach with Chinese-style sauce. You will love this mild flavour created by the soft omelet.

Ingredients: 2 servings

1 bunch
Shimeji mushrooms
1 packet
Salt and pepper
As required
For the thickened sauce
1 cup - 200 ml
※Chinese chicken stock powder
1 tablespoon
※Soy sauce or shiro dashi
2 tablespoons
※ Sake
1 tablespoon
※ Vinegar
To taste
Sesame oil
A little ( for frying)
Katakuriko slurry
As required


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.

Story Behind this Recipe

I don't like the bitterness of komatsuna spinach... I was inspired by "poohtomo-san"'s recipe Simple Green Vegetables with Egg White Thick Sauce.

※ I changed the quantity of ingredients on November 2.