Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, soft egg omelet and komatsuna spinach with thickened chinese style sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have soft egg omelet and komatsuna spinach with thickened chinese style sauce using 12 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce:
- Get 1 bunch Komatsuna
- Get 1 packet Shimeji mushrooms
- Make ready 3 Eggs
- Get 1 as required Salt and pepper
- Get For the thickened sauce
- Take 200 ml Water
- Take 1 tbsp ※Chinese chicken stock powder
- Make ready 2 tbsp ※Soy sauce or shiro dashi
- Prepare 1 tbsp ※ Sake
- Get 1 ※ Vinegar
- Take 1 dash Sesame oil
- Get 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.
Instructions 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.
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