Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, soft egg omelet and komatsuna spinach with thickened chinese style sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is something that I have loved my whole life. They are fine and they look wonderful.
Also, Chinese spinach is different from water spinach (kangkong) and Malabar The soft and smooth texture of this vegetable when cooked makes it one of the best first There are many variations of this Chinese spinach soup. Chinese spinach is high in protein and vitamin A, B & C. It also has double the amount of iron compared to the normal spinach so it is great for growing kids. The video tutorial below shows Cooking Ah Pa explaining how the century egg adds flavour to the Chinese spinach soup.
To get started with this recipe, we must prepare a few components. 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.
The ingredients needed to make Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce:
- Make ready 1 bunch Komatsuna
- Get 1 packet Shimeji mushrooms
- Make ready 3 Eggs
- Prepare 1 as required Salt and pepper
- Prepare For the thickened sauce
- Get 200 ml Water
- Take 1 tbsp ※Chinese chicken stock powder
- Prepare 2 tbsp ※Soy sauce or shiro dashi
- Get 1 tbsp ※ Sake
- Get 1 ※ Vinegar
- Take 1 dash Sesame oil
- Take 1 as required Katakuriko slurry
When top surface of eggs is thickened and no visible liquid egg remains, SEASON with salt and pepper. PLACE cheese on one side of omelet; TOP with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate.
Steps to make Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce:
- 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.
FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. Whisk the eggs again until they are very frothy. This will help give you soft, fluffy omelets. Fold the omelet onto to the filling and slide the finished omelet onto a dinner plate.
So that’s going to wrap this up for this special food soft egg omelet and komatsuna spinach with thickened chinese style sauce recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
