Mushrooms Oriental Omelet (和风百菇欧姆蛋)

You gonna like this dish. It is very simple and really good for breakfast (even go well with steamed rice). If you always have the western-style omelet for breakfast…maybe you can try to make a change for next time…try to cook Mushrooms Oriental Omelet. You will like it!

你将会喜欢这上这个料理。这是因为它真的很简单及可以成为一份很好的早餐（甚至配白饭也很赞）。如果你总是吃西式早餐的煎蛋卷...也许你可以尝试做出改变。下一次请尝试煮和风百菇欧姆蛋当早餐。你绝对会爱上它的哦！

Mushrooms Oriental Omelet

Ingredients:

3 Shitake Mushrooms

20g Enoki Mushrooms

20g Green Onions

3 Eggs

1 tbsp Butter

Salt to taste

Sauce:

2 Shitake Mushrooms

40g Enoki Mushrooms

60cc Sake

¼ tsp Sugar

50cc Soba Tsuyu

½ tsp Corn Starch (mix with 1 tbsp water)

Method:

1. Slice the mushrooms, dice the onion, set aside.
2. To make the mushrooms sauce: Ready a soup pot, pour in Sake and boil it for a minute.
3. Add in the seasonings (Soba Tsuyu & sugar), add in the mushrooms, cook over low heat until the aroma of mushrooms come out (about 5-6 minutes).
4. Turn off the fire, add the cornstarch liquid, heat up again to thicken the sauce.
5. Heat up a pan with butter, add in the mushroons and stir-fry it, add some salt to taste.
6. At the other hand, add the green onions in the eggs, stir well, then pour into the pan, turn off the heat when the eggs mixture slightly dry and roll it.
7. Use chopsticks to move the egg roll to the side of the pan, turn it upside down and fry it (about 10 seconds), transfer the egg roll on a plate, topped with the mushrooms sauce. Serve hot!

和风百菇欧姆蛋

材料：

香菇3朵

金针菇 20g

葱 20g

鸡蛋 3粒

奶油1汤匙

盐巴少许

和风百菇酱：

香菇2朵

金针菇 40g

清酒 60cc

砂糖 ¼ 小匙

日式柴鱼酱油 50cc

太白粉 ½小匙（混与一汤匙水）

做法：

1. 将材料与酱料的香菇切片，金针菇切丝，葱切丁。
2. 先做百菇酱： 锅子内加入清酒，开火，让清酒蒸发。
3. 加入其他调味料（砂糖与柴鱼酱油）。放入菇类，以小火继续煮到菇的香味出来（大约5~6分钟）。
4. 火先关掉，再加太白粉水。搅好后，开火，让酱汁勾芡。
5. 起一奶油锅，加入材料中的菇类拌炒，再加点盐巴调味。
6. 蛋液里加入葱，搅拌好，然后倒入做法5的锅中，马上开始搅拌，直到稍微干了就可熄火。
7. 用筷子将香菇蛋液卷到锅子边，翻面稍微煎一下（大约10秒钟），把蛋卷倒在盘子上，淋上做法4的百菇酱，就可以上菜啦！