Mushroom Butter-Soy Omelette
Shimeji and maitake fried fragrant in butter and soy, half inside and half on top. An omelette with a Japanese aroma.
Ingredients
- Eggs3
- Shimeji mushrooms1/2 pack
- Maitake mushrooms1/2 pack
- Soy sauce1 tsp
- Shiro-dashi (or a pinch of salt)1/2 tsp
- Butter20g (10g for frying, 10g for egg)
- Green onionto taste
Directions
- Trim and pull apart the shimeji and maitake.
- Heat 10g butter in a pan and fry the mushrooms over medium until browned, drizzle soy sauce around the edge to bring out the aroma, and remove.
- Mix the shiro-dashi into the eggs. Wipe the pan, melt 10g butter, pour in the egg and stir.
- Once soft-set, lower the heat and place half the mushrooms on the near half. Tilt the pan, fold the far egg over and slide onto a plate.
- Top with the rest of the mushrooms and scatter green onion.