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!
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2)
- 4 eggs
- 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
Shred the cabbage and cut the tomatoes into wedges. Arrange on a serving plate.
Mix together the ingredients for the [Ginger sauce].
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.
Give a few big stirs with a wooden spatula and push to the edge of the frying pan.
Add half of the [Ginger sauce] by pouring it down the side of the frying pan, and briefly mix to coat the eggs.
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.