Broccoli with Fluffy Omelette and Ankake Sauce

I bought a ton of Chinese chives♪.Make sure not to overcook the eggs and Chinese chives~. Cook them up quickly over high heat.I have a version without ankake sauce too. See Chinese Chive Omelett -. Recipe by Panko625

I don't like the bitterness of komatsuna spinach... I was inspired by "poohtomo-san"'s recipe Simple Green Vegetables with Egg White Thick Sauce.※ I changed the quantity of ingredients on November 2.The key to this recipe is the very soft omelet!Pour in the beaten eggs into a very hot frying pan and stir quickly 3 or 4 times. Once the edge of the omelet is set transfer onto the fried komatsuna spinach!The mild flavour of the soft omelet kills the bitterness of komasuna spinach. Your children will love this too! (I experienced this personally.) Recipe by Hichan

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro

I don't like vinegar but I like gentle sweet-and-sour flavours.I looked at a lot of recipes and I created my own using just a tablespoon to measure the ingredients. It is easy to remember!If you don't like vinegar or when you think your crab omelet and garlic chive omelets lack something, give this a try.Stir and heat the sauce at the same time!If the sauce thickens too much, add a little water!I pour this sauce on omelets in my lunch box. The rice never becomes soggy and the sauce stays shiny until lunch time.It is tasty after it has cooled.With this sauce you can cut down on seasoning the egg. Recipe by Shijimi24

Japanese omelette with rice that called "Omurice" is must be good combination with 【Chanterelle】→It was more than that !!

I really like garlic chives so I wanted to make a filling, satisfying dish.Place the garlic chives when the egg omelet is still soft. It is easier to wrap the garlic chives.When you want to avoid garlic (like on weekdays) use mustard soy sauce or vinegar soy sauce instead.Soy sauce with chilli oil would be nice with this dish too. Recipe by Kuushinsai

In my home country, Indonesia, we call this dish as Tahu Bumbu. They are usually sold by small vendors along the side of the road in the evening until midnight. Originally the vegetables that go along with this dish are fresh bean sprout and Indonesian cucumber pickles, but here, I replaced them with vegetables that I had in my fridge and stir fry them.

I tried my new yogurt sauce with my favourite omelette which I've been making for a long time. It turns out a great combination.If you find it difficult to make omelettes, you can mix the cabbage and together egg first and then just stir fry. Recipe by mini

I wanted to eat a bunch of vegetables. Recipe by Zundadaifuku

My family loves the taste of salty and sweet soy sauce.So the base is the same amounts of sake, soy sauce, mirin and sugar!The rolled omelette is also the taste of salty sweet soy sauce.For myself or for my family, I put 1 teaspoon of soy sauce, and for my husband's lunch box, I put 2 teaspoons of soy sauce.Adjust the amount of seasoning as you like.Strain the egg if you have enough time (in the process 2). Recipe by Stylish Mama

おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop.This recipe is also the first installment of a segment I like to call:Gourmet Versions of Things I Saw My Roommates Cook in CollegeThis one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought…Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it!The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce.Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.”

I’m creating a variety of tamagoyaki flavours for my lunch box every day.I tried my favourite oyster sauce and mayonnaise taste and it turned out very nice. So, I uploaded this here.When you mix egg with oyster sauce and mayonnaise, you may find that they do not mix well. But it’s okay!Just ignoring the lumps, the mayonnaise melts and combines nicely! Recipe by Nanaiku

I love the combination of sweet chili sauce and mayonnaise.Because it's so well-flavored, I thought it would be perfect to make tamagoyaki for bentos. That's how I came up with this recipe.. For 3 tamagoyaki. Recipe by Nanaiku

For Breakfast

I wanted to make an inexpensive yet easy and hearty dish.Don't let too much moisture evaporate while cooking. Thicken the sauce at the end.In Step 2, mix the oil and egg together rapidly using a scooping motion to make the egg soft and fluffy.Don't over-cook the egg once it's added to the pan. For 3 to 4 servings. Recipe by Nyakun

A cozy morning breakfast .

No more excuses for not eating breakfast when you can can prepare this quick, easy and delicious meatless air fryer omelette in no time!

I was wondering if I could make any tasty dish with broccoli from my vegetable garden and I came up with this recipe.Make the sauce just before serving to enjoy it while it's still fluffy. Recipe by loccitane

I wanted to make a Chinese dish that goes well with rice.Using a gas stove top is best for Chinese cuisine. Recipe by alohafork

My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.)If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust. Recipe by Sabumochi

Quick And Easy In 5 MinutesFor Vegan Simply Omit The XO Sauce , Using Only The Onion And Light Soy Sauce

I like to try various delicious ways of eating broccoli when it's in season.The sauce is on the salty side. The broccoli tastes best if you quickly blanch it so that it's still firm. It's very satisfying, but if you want to make it richer, you can lightly saute the broccoli and mix crab sticks or finely shredded shrimp into the sauce. Recipe by Hoink

This was originally a French recipe, but I added my own touch. It's easy to make, so give it a try.Bake it as if you were making pancakes and it will turn out fine. Enjoy with a sauce of your choice or as-is! Recipe by Toransufa-ma-

I love the rich flavors of oyster sauce and mayonnaise combined with the boiled eggs.Make sure you drain the broccoli well before tossing with the dressing. Recipe by AyaChihi

I came up with a healthy tofu recipe.It tastes mild and comforting.An sauce is a clear sauce thickened with starch. A fairly thick and gelatinous an sauce coats the tofu better and is delicious.Put the eggs in after the water has started to boil to make sure they will be soft and fluffy.It's also good with umeboshi plum. Recipe by Jina shufu

healthyfood :hungry

MY VERSIONQUICK AND EASYASIAN STYLE OMELETTELOVING IT

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.Do Step 4 and 5 simultaneously if you can.Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce.You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko