Omelette with Spicy Soy Sauce

Quinoa and shrimp bowl 19 of 48 Teriyaki sweet potato, black bean and avocado burrito bowl

Kikkoman Sauces 48

Category 44

Ingredient 44

Videos 0

World Cuisines 18

Specials 458

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.