Natto And Dried Bonito Japanese Style Omelette Recipes

Steps:

• Put hanpen fish cake in blender and chop well.
• Add sugar, salt, soy sauce, and eggs and stir well.
• Pour the egg mixture into a flat baking pan which is slightly oiled.
• Put the pan in 250°F oven for 15 minutes.
• Take the omelet out from the pan when it's still hot.
• Put the omelet on top of a bamboo mat and roll it.
• Leave it until cools.
• Remove the bamboo mat and cut the omelet into half inch slices.

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.

Steps:

• Prepare the vegetables and bacon. Mix well in a bowl, and set aside.
• In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside.
• Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well.
• Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat.
• The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process.
• Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup.
• Repeat the previous step 3 more times.

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.

Steps:

• Cut up the onions in little pieces and mix it together in bowl with the natto and soy sauce.
• Crack an egg into a bowl and add a little salt & pepper.
• Add the onions & natto to the egg mixture.
• Put oil on the pan.
• Pour 1/4 of the mixture into pan.
• Cook the mixture at medium heat.
• When the omelette is half cooked fold it into an oval shape on the pan.
• From the far side, turn it back over.
• Do everything from step 4 to make 4 omelettes.
• Put everything on a plate together and sprinkle the dried bonito on top.