Spinach and Egg Saute
This 10-minute sauce combines the savory richness of butter with the umami of soy sauce
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut a slit in the root ends of the spinach, rinse and then chop into 2 cm (0.8 in.) lengths.
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Lightly beat the eggs, then add the mirin and 1/2 Tbsp of water and mix well.
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Heat the vegetable oil into a fry pan, add the butter, and quickly saute (1) over medium heat. Pour in (2), gently stir with large strokes. Once soft-scrambled, use a circular motion to add the soy sauce from the fry pan edge.
Cooking Basics
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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