Cantonese Style Crab Omelet
Ingredients(Servings: 3)
Directions
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Beat the egg from (A) in a bowl. Cut the Chinese chives into 5 cm (2 in) lengths. Thinly slice the shiitake mushrooms and diagonally slice the spring onion.
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Mix all the ingredients from (A) together in one bowl and set aside.
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Mix and heat both sesame and cooking oil in a fry pan. Pour in (2) and fill the shape of the pan while scrambling repeatedly. Once the bottom half of the omelet has hardened, lower the heat, flip over and finish cooking through to the center.
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Mix and boil (B) in a bowl. Mix starch with equal parts water, pour in and stir to thicken the sauce.
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Arrange (3) on a plate. Pour on (4) and garnish with spring onions in center.
Cooking Basics
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
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