Mixed Vegetable and Egg Steamed Rice
A colorful, salad-style rice dish
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
-
Quickly boil the green peas in lightly salted water. Julienne the lettuce and halve the cherry tomatoes.
-
Dress (1) with the ponzu sauce.
-
Beat the egg and mix with (A). Thinly spread the vegetable oil in a fry pan and heat over medium. Pour in half of the egg mixture and cook a thin egg sheet. Repeat this process with the remaining egg mixture.
-
Julienne (3).
-
First mix the cooking liquids from (2) into the rice, then also add in and mix in the vegetables and (4).
Cooking Basics
Ingredients
- eggs
- 3
- salt
- 1/4 tsp
- sake (cooking sake)
- 2 Tbsp
- potato starch (or corn starch)
- 2 tsp
- vegetable oil
- as needed
Directions
1.
Crack open and beat the eggs together, add in the salt, sake and potato starch and mix in well.
2.
Strain through an all-purpose strainer. This step helps to achieve a smoother, thinner omelet.
3.
Use a paper towel lightly dipped in vegetable oil to lighly coat a heated square-shaped fry pan.
4.
Pour a ladle of the egg mixture into the pan.
5.
Swirl the pan to evenly distribute the egg mixture over the entire pan.
6.
Once the egg becomes cooked on the surface, use one cooking chopstick to pick up and flip over the usuyaki tamago. Allow to cook on the opposite side for one moment, then remove onto a cutting board. Repeat this process with the remaining egg mixture.
7.
Stack the usuyaki tamago and cut into thin strips. If you roll these up first, it will be easier to thinly slice up.
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