Veggie Omelet
A classic Japanese vegetable pancake with eggs
Servings: 2
Calories: 312kcal
Ingredients
For the omelet
- 1/2 cup flour
- 1/3 cup dashi stock
- 2 eggs
- 1/4 small cabbage shredded
- 1/2 small onion peeled and thinly sliced
- 1 small sweet potato shredded
- 1 tbsp pickled ginger
For the sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp sugar
For the toppings
- sesame seeds
- nori seaweed shredded
- katsuo bushi flakes
- mayonnaise
- or whatever you like
Instructions
For the Sauce
- Simply whisk together all the ingredients for the sauce until combined.
For the Veggie Omelet
- Whisk the eggs, flour, and dashi stock together until smooth.
- Mix the cabbage, onion, sweet potato and ginger together. Add the mixed vegetables to the egg batter in several steps, stirring to combine each time before adding the next.
- Heat a dash of oil in a pan over medium-low heat. Add the pancake mixture and fry for about 2-3 minutes until golden underneath.
- Flip and fry for a further 2-3 minutes on the reverse side. Turn out of the pan.
- Drizzle with the sauce, plus a little mayonnaise, sesame seeds, katsuo bushi, nori flakes, or whatever else you like.
Nutrition
Calories: 312kcal | Carbohydrates: 52.6g | Protein: 13g | Fat: 5.6g | Cholesterol: 186.4mg | Sodium: 896.5mg | Sugar: 11.5g