Chikuwa and bacon omelette
When making omelets or rolled eggs, keep the heat constant. If you lower or raise the heat, the food will stick to the pan, so it's important to keep the heat constant over medium heat
How to make it
1
Slice the chikuwa thinly and cut the bacon into strips
2
Combine the chopped chikuwa, bacon, and egg from [1] and mix well. Add the heavy cream and a pinch of salt
3
Heat unsalted butter in a frying pan until fragrant. Pour in the eggs from step 2
4
Mix with a spatula and shape the mixture
5
Cook until soft-boiled, then top with cherry tomatoes and ketchup to finish
material
-
- Chikuwa
- 50g
-
- bacon
- 50g
-
- egg
- 2
-
- Fresh cream
- 1 tablespoon
-
- salt
- A pinch
-
- Unsalted butter
- 10g
-
- For finishing cherry tomatoes
- 1 piece
-
- For ketchup finishing
- Appropriate amount
[PR]
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