Oyster Omelette (O-a-tsian)

Name: Oyster Omelette (O-a-tsian)
Total time: 2400 s
Yield: Serves 1 serving
Cuisine: American
Ingredients: 7 oysters; 1/3 cup oyster omelette flour (about 50 grams); 1 large egg; Some baby bok choy or similar leafy greens; 1 1/4 cups water (about 300 grams); 3 tablespoons ketchup; 2 tablespoons soy sauce paste; 1 1/2 tablespoons miso; Sugar, to taste; as needed Potato starch slurry,

lydia @cook_26497084

Oyster Omelette (O-a-tsian)

Saved

Ingredients

40 minutes

Serves 1 serving

7oysters
1/3 cupoyster omelette flour (about 50 grams)
1large egg
Some baby bok choy or similar leafy greens
Oyster omelette sauce
1 1/4 cupswater (about 300 grams)
3 tablespoonsketchup
2 tablespoonssoy sauce paste
1 1/2 tablespoonsmiso
Sugar, to taste
as neededPotato starch slurry,

Saved

Steps

40 minutes

1

Mix 1/3 cup oyster omelette flour (about 50 grams) with 1/3 cup water (about 100 grams) and set aside.
2

Heat a little oil in a pan and sear the oysters.
3

Add the oyster omelette batter to the pan. When it starts to turn translucent, add the egg and break the yolk.
4

Add the baby bok choy, cover the pan, and let it steam until cooked through.
5

Flip and cook both sides until golden and crispy, then remove from the pan.
6

Heat a little oil in the pan.
7

Add ketchup, soy sauce paste, and sugar. Stir-fry until the sugar dissolves.
8

Mix miso with water to make a miso mixture, then add to the pan and bring to a boil.
9

Once boiling, add potato starch slurry to thicken the sauce.