Omelette with jellyfish
This classic Chinese dish features the delicious crunchy texture of wood ear mushrooms. Adding fresh cream makes the eggs soft and fluffy
How to make it
1
Soak the wood ear mushrooms in water and boil for 5 minutes, then remove the hard stems and shred them
2
[A] Mix the wood ear mushrooms well
3
Heat the butter in a frying pan and pour in the egg mixture from step 2. Tap the handle of the frying pan to form an omelet, then slide it onto a plate
4
Bring [B] to a boil, then turn off the heat and thicken with water-dissolved potato starch
5
Pour the filling made in [4] over the omelet and it's done
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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It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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