Omelette with jellyfish
A classic Chinese dish with a delicious, crunchy texture of the jellyfish. Adding fresh cream results in a mellow and fluffy egg.
How to make it
1
Return the kiriage to the water and then boil for 5 minutes, then remove the hard shaft and cut it into shredded pieces.
2
[A] Mix the toy jellyfish well.
3
Heat butter in a frying pan and pour the egg mixture from [2]. Thump the handle of the frying pan and wrap it around to make an omelette and slide it onto the plate.
4
Turn [B] on fire. Once it's boiling, turn off the heat and thicken it with water-dissolved potato starch.
5
Pour the bean paste made in [4] over an omelette and it's finished.
material
-
- a dry state
- 4g
-
[A]
- egg
- 2
-
- Fresh cream
- 2 tsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Blue onion
- 5g
-
- butter
- 10g
-
[B]
- Bonito dashi
- 50cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Water-soluble potato starch
- 1 tablespoon
[PR]
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