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Tamago (egg omelet)
2 Tbsp. water
1 Tbsp. cornstarch
1 Tbsp. sugar
1/2 tsp. salt
5 eggs, well beaten
Fishcake(kamaboko)
purchase colored steamed fishcake, cut into pieces 1/2 inch thick
Vegetables
carrots, steamed, cut in 1/4 inch thick sticks
avacado, in 1/4 inch sticks
pickled daikon, 1/4 inch sticks
other pickled vegetables
Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick
Mix water with cornstarch, then add remaining ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture.
2 Tbsp. water
1 Tbsp. cornstarch
1 Tbsp. sugar
1/2 tsp. salt
5 eggs, well beaten
Fishcake(kamaboko)
purchase colored steamed fishcake, cut into pieces 1/2 inch thick
Vegetables
carrots, steamed, cut in 1/4 inch thick sticks
avacado, in 1/4 inch sticks
pickled daikon, 1/4 inch sticks
other pickled vegetables
Fried tofu(tofu cutlet) purchased and cut into strips 1/2 inch thick
Mix water with cornstarch, then add remaining ingredients. Heat large, non-stick skillet, add 1/2 of the egg mixture and cook over medium heat until the egg just sets and begins to dry. Remove and cut into long strips about 1/2 inch thick. Repeat with the rest of the egg mixture.
