Natto And Dried Bonito Japanese Style Omelette Recipes

MACHACA OMELETTE

Steps:

• Prepare Beef Machaca by heating olive oil in a saute pan over medium heat. Add onions and peppers, cook until tender. Add shredded beef, cumin, cilantro, tomato and tomato juice. Bring to a simmer and reduce heat. Simmer for 20 minutes. Season to taste with salt and pepper. Remove from heat and reserve keeping warm. Combine eggs and milk, season with salt and pepper. Heat a large non-stick omelette pan with a small amount of oil.
• Portion egg mixture into pan and cook until slightly set. Portion Beef Machaca into eggs and stir. Cook until set. Turn or flip omelette to cook through. Turn omelette onto a warm serving plate and top with shredded cheddar cheese. Repeat process to create 4 servings.

COUNTRY STYLE OMELETTE

Steps:

• Whisk eggs in a medium bowl.
• Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
• Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
• Evenly spread mushrooms, tomato, capsicum and cheeses over top.
• Cook without turning until top is starting to firm, around 30 minutes.
• If required flip over and cook other side around one minute to set egg.
• Serve cut in half without folding.

JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY

Steps:

• In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
• Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
• Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
• With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
• Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
• Cut the tamagoyaki in half and pierce with a skewer.
• Serve with a shiso leaf, grated radish, and soy sauce.
• Enjoy!