Japanese｜Seafood｜Spring｜Vegetables｜カニの厚焼き卵 ～トマトみぞれ酢添え～
Thick Japanese Crab Omelette with Tomato Vinegar Grated Daikon
Culinary Art Kitchen 2010.March
Ingredients
| Eggs | 4 pieces ... Lightly beaten |
| Milk | 1 tablespoon |
| Salt | 1/4 teaspoon |
| Light soy sauce | 1/3 teaspoon |
| Crab meat (shredded) | 50g |
| Carrot | 20g ... Julienned into 2cm strips |
| Green bell pepper | 10g ... Julienned into 2cm strips |
| Salad oil | As needed |
Tomato Grated Vinegar Sauce
| Grated daikon radish | 1/2 cup ... Lightly drained |
| Cucumber | 1/3 piece ... Diced into 5mm pieces |
| Tomato | 1/2 medium ... Diced into 8mm pieces |
| Lemon | 3 slices ... Quartered |
| Salt | 1/4 teaspoon |
| Sugar | 2 teaspoons |
| Vinegar | 1 1/2 tablespoons |
Instructions
- Beat the eggs, add the milk, light soy sauce, and all ingredients from crab meat to bell pepper. Cook in a tamagoyaki (rolled egg) pan to make a thick rolled omelet.
- Combine the grated daikon radish, lemon, salt, sugar, and vinegar to make the grated vinegar sauce.
- Plate the rolled omelet and serve with the grated vinegar sauce from step 2.