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Cooking could be one of the oldest skills on the planet. That does not indicate that there are any type of limits to the knowledge readily available for the cook interested in raising his or her skills. Even the finest chefs, even specialists, can always find new dishes, methods as well as strategies to improve their kitchen skills, so lets try this Soft Egg Omelet and Komatsuna Spinach with Thickened Chinese Style Sauce recipe, we hope you like it.

You need Komatsuna.
You need packet Shimeji mushrooms.
You need to prepare Eggs.
You need as required Salt and pepper.
You need For the thickened sauce.
You need Water.
You need to prepare ※Chinese chicken stock powder.
You need ※Soy sauce or shiro dashi.
Prepare ※ Sake.
You need to prepare ※ Vinegar.
Provide Sesame oil.
You need as required Katakuriko slurry.

Short Tips:

- If a recipe says to use a particular sort of pan, then use that pan. If you only own one nonstick pan, the simplest tip we will give you is to wait for a good sale at a kitchen shop, then buy yourself a stainless steel pan and a cast iron frypan. Also its good idea to replace low-cost nonstick pans every few years, as the coating can wear down over the years.

Cut the komatsuna into 5-cm-lengths. Separate the shimeji mushrooms into small pieces..
Beat the eggs and season with salt and pepper..
Heat the ※ sauce ingredients in a small sauce pan over a low heat (continue to heat over a low heat while you're cooking other things)..
Heat the sesame oil in a frying pan and add and fry the stems of the komatsuna → shimeji mushrooms → the leaves of komatsuna (in this order)..
After the leaves are wilted add the heated sauce from Step 2 starts simmering, bring to the boil over high heat..
Thicken with a katakuriko slurry..
After bringing to the boil, take it off the heat, and plate..
Heat some vegetable oil (not included in the ingredients list) in a frying pan and pour in the beaten eggs. Stir quickly and let the omelet set softly..
Transfer the omelet onto the komatsuna and serve..

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