Collaboration With DAIGO / Omelette with Atsuage and Pork #shorts

2


2200g
100g
140g
4
1
2
1
10g

A400ml
A22/3
A2



8
553
A4



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Omelette with Atsuage and Pork
Servings: 2

INGREDIENTS
2 (200g) atsuage pieces
100g pork belly slices
140g enoki mushroom
4 shiitake mushrooms
1 leek
2 eggs
1 tablespoon vegetable oil
10g grated ginger
Dashi Soup
A
400ml dashi broth
2 and 2/3 tablespoons mirin
2 tablespoons soy sauce
Potato starch, as needed

PREPARATION
1. With paper towels, absorb excess oil off the atsuage. Cut into 8 equal pieces.
2. Cut the enoki into halves and separate. Cut the shiitake and the leek into 5mm slices. Cut the pork into 3cm pieces.
3. Heat the vegetable oil in a pan. Cook the pork on medium. Add the enoki, the shiitake, all of the ingredients A, and the atsuage into the pan. Simmer on medium for 4 minutes.
4. Beat the eggs.
5. Add potato starch (mixed with water) into the pan (3). Add the leeks and the eggs. It is done when the eggs are half cooked. Serve wit grated ginger.
6. Enjoy!

#TastyJapan

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