The stress of not being able to go out to drink can be relieved by drinking at home! Everyone. Are you tired of the snacks you made yourself? That’s when this dish is served. “Kamaage Shirasu-style omelet” is a recipe that fulfills the desire of “I want to eat a different kind of snack that you can eat at a store …!”. At first glance, it looks like a normal omelet with grated shirasu, but if you eat a bite, the difference is obvious. The steamed shirasu dried sardine is plump and fragrant, just like fried shirasu! The deliciousness of omelet with green laver swells many times. This dried shirasu in the style of shirasu is delicious even if you put it on rice with egg yolk. Also, if you remove the butter when steaming with sake, it will have a Western-style taste that goes well with bread.
[Material](for 2 to 3 people)
Dried shirasu 100g, 4 eggs, 200g radish, omelet soup stock (4 tablespoons of soup stock, 1 tablespoon of green paste, 1 and 1/2 tablespoons of sugar, 2 teaspoons of soy sauce), salad oil, sake, soy sauce
[How to make]
1. Grate the radish and drain the juice.
2. Melt the eggs in a bowl, add the ingredients for the omelet soup stock and mix.
3. Heat 1/2 tablespoon of oil in an omelet over medium heat and pour an appropriate amount of egg liquid from 2 into the whole. When the surroundings become fluffy, fold it in half toward the back, add a thin layer of oil to the open space, and pour an appropriate amount of egg liquid into the whole thinly under the omelet. When the surroundings start to flicker again, fold it in half this time. Repeat this several times to make omelet.
4. Put shirasu in a frying pan, 1/2 cup of water and 1/4 cup of sake, and heat over medium heat. When it boils, reduce the heat to low, cover and steam for 2-3 minutes.
Cut the omelet of 5.3 into bite-sized pieces, serve in a bowl, and put grated radish on it.Sprinkle a little soy sauce and add 4 to the juice.
(241kcal, salt content 2.4g)
Sentence = O child