Egg Omelet with Ginger Sauce (Tamago no shougayaki)

There's no need for ham, cheese or any other fillings with this unique omelet recipe. The ginger sauce makes a bold statement all on its own - breakfast will never be the same!

Egg Omelet with Ginger Sauce (Tamago no shougayaki)
Photographed by Masaya Suzuki


Recipe by
Yumiko Izawa

Average

Vegetables

Eggs

Quick

280kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 4 eggs
  • [Ginger sauce]

    • 1 tbsp ginger (grated; skin on)
    • 3 1/2 tbsp mentsuyu (store-bought; 3x concentrated)
    • 2 tbsp water
  • Cabbage, as needed
  • Tomatoes, as needed
  • 1/2 tbsp sesame oil
  • A small amount of mayonnaise

Directions

1

Shred the cabbage and cut the tomatoes into wedges. Arrange on a serving plate.

2

Mix together the ingredients for the [Ginger sauce].

3

Preheat a frying pan over medium heat, then coat with 1/2 tbsp of sesame oil. Once the oil is well-heated, beat 2 eggs and pour into the pan. Let cook for 30 seconds without touching it.

4

Give a few big stirs with a wooden spatula and push to the edge of the frying pan.

5

Add half of the [Ginger sauce] by pouring it down the side of the frying pan, and briefly mix to coat the eggs.

6

Place the omelet on top of the shredded cabbage along with the [Ginger sauce], and garnish with mayonnaise to taste. Repeat to make one more omelet.