Omelette with Spicy Soy Sauce

Fried Fish Fillet with Vegetable Sauce 173 of 521 Teriyaki sweet potato, black bean and avocado burrito bowl

Kikkoman Sauces 518

Category 506

Ingredient 470

Videos 75

World Cuisines 146

Specials 488

Naturally Brewed Soy Sauce Main courses Seafood Vegetables Japanese Asian Vegetarian kitchen Snacks Summer

Total time 30 mins

Preparation time: 30 mins

Nutrition facts (per portion): 897 kJ / 214 kcal

Fat: 13.3 g

Protein: 13.3 g

Carbohydrates: 9.9 g

A little oil
150 g spinach
A pinch of salt
A pinch of pepper
5-6 fresh eggs
5-6 crab sticks
15 g sweet corn

For the sauce

1 spring onion
100 ml chicken stock
1 tbsp. Kikkoman naturally brewed soy sauce
15 ml sake
15 ml of vinegar
5-6 g sugar
1 ½ tbsp. potato starch
30 ml water

Preparation

Heat up the oil in a pan and fry the spinach. Season lightly with salt and pepper and leave to cool. Then cut the leek into fine rings.

Put the eggs in a bowl and whisk lightly. Add the chopped up crab sticks, spinach and sweetcorn and stir. Heat up the oil in a small pan. Add the egg mixture and fry like a Spanish omelette (approx. 0.5 cm high, cook whole without folding over).

Put all the sauce ingredients into a pan and bring to the boil. Bind the sauce with the potato flour and water mixture. Put the omelette on a plate and pour the sauce over it. Sprinkle with spring onions.