Enoki mushroom and sansho pepper omelet
Boiled sansho pepper is made by simmering sansho berries in soy sauce and sake. You can also use store-bought sansho pepper. This dish allows you to enjoy the spicy aroma of sansho pepper and the texture of enoki mushrooms
How to make it
1
Cut off the roots of the enoki mushrooms and cut them into pieces about 2cm wide
2
Heat sesame oil in a frying pan over high heat and fry the enoki mushrooms. Add the Happomibijin and stir fry briefly, then remove from the heat and transfer to a serving dish to cool
3
Crack the eggs into a bowl, add the cooled enoki mushrooms and boiled sansho pepper and mix
4
Add sesame oil to a frying pan and heat over high heat.
Pour in the egg mixture from [3] and cook, adjusting the shape with a rubber spatula.
5
Once the mixture has solidified, remove it to a cutting board and cut it into bite-sized pieces. Serve in a serving dish and it's done
Ingredients for 2 people
-
- egg
- 2
-
- Enoki mushrooms
- 50g
-
- Sesame oil
- 1 tablespoon
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Boiled sansho pepper
- A little
-
- Sesame oil for egg mixture
- 1/2 tbsp
[PR]
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