/ Fluffy Egg Omelette with Kanikama Sauce #shorts

2


6
1
200ml
A4
A3
A2
A1
A3
A2
A3
A3
A300ml




A



180



===

Fluffy Egg Omelette with Kanikama Sauce
Servings: 2

INGREDIENTS
6 eggs
1 teaspoon salt
200ml vegetable oil

A
4 sticks kanikama (imitation crab meat, chopped)
3 tablespoons ketchup
2 teaspoons chicken stock powder
1 teaspoon soy sauce
3 tablespoons sake
2 tablespoons mirin
3 tablespoons sugar
3 tablespoons vinegar
300ml water

Some potato starch (mixed with water)
Some green peas

PREPARATION
1. Heat all A ingredients in a pot to simmer. Turn off the heat, then add potato starch (mixed with water).

2. Beat eggs with salt in a bowl until smooth.

3. Put the vegetable oil in a pan and heat to 180C (356F). Pour the eggs (2) into the pan and fold to form an omelette.

4. Transfer the omelette to a plate. Pour the sauce (1) over. Put some peas on top.

5. Enjoy!

#TastyJapan

#

MUSIC
Licensed via Audio Network