Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going 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 is gonna smell and look delicious.

Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

1. Take 1 bunch Komatsuna
2. Prepare 1 packet Shimeji mushrooms
3. Take 3 Eggs
4. Prepare 1 as required Salt and pepper
5. Take For the thickened sauce
6. Make ready 200 ml Water
7. Prepare 1 tbsp ※Chinese chicken stock powder
8. Prepare 2 tbsp ※Soy sauce or shiro dashi
9. Prepare 1 tbsp ※ Sake
10. Get 1 ※ Vinegar
11. Prepare 1 dash Sesame oil
12. Take 1 as required Katakuriko slurry

Instructions to make Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce:

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.
10. Ready to serve and ENJOY!

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