Enoki mushrooms and sansho pepper omelette
How to make it
1
Cut off the base of the enoki mushrooms and cut them into pieces about 2cm wide.
2
Put a frying pan with sesame oil over high heat and fry the enoki mushrooms. Add the Hachi-kai Bijin and stir-fry it quickly, remove from the heat, take it out into a bowl and heat it up.
3
Break the eggs into a bowl, add the roughly heated Enokki and boiled sansho pepper and mix.
4
Put sesame oil in a frying pan and heat over high heat.
Pour the egg mixture from [3] and bake while shaping it with a rubber spatula.
5
Once everything is firm, remove it on a cutting board and cut it into pieces that are easy to eat. Serve in a bowl and it's finished.
Ingredients for 2 people
-
- egg
- 2
-
- Enok
- 50g
-
- Sesame oil
- 1 tablespoon
-
- Boiled sansho pepper
- A little
-
- Sesame oil for egg liquid
- 1/2 tbsp
