Spring Onion & Dashi Broth Omelette

Kids love this omelette because it's sweet but with lots of dashi stock flavour.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 3 Prep: 10 min Cook: 5 min

Ingredients

Eggs 3
Spring onions 3
▼Dashi stock granules (hon-dashi) 1 tbsp
▼Sugar 1.5 tbsp
▼Water 3 tbsp
▼Salt a pinch
Vegetable oil as required

Method

1
The rule is to use 1 spring onion per egg. Finely chop the spring onions.
2
Beat the eggs in a bowl and add all the ▼ingredients and spring onions and mix well.
3
Put the oil into a large frying pan and leave on high heat for 1 minute. When the oil is hot and ready, add half of Step 2.
4
Stir until the egg is half cooked.
5
Raise the pan with the side nearest you on the flame and roll down the omelette.
6
Set the pan flat again and add some more oil into the gap and under the omelette roll. Pour in the remaining half of Step 2.
7
Mix the new egg until half cooked. Raise the frying pan the other way and roll the cooked omelette over to incorporate the new omelette.
8
To finish the cooking of the inside, keep rolling the omelette roll over occasionally for 2 minutes.

Tips & Note

Spring Onion & Dashi Broth Omelette

Kids love this omelette because it's sweet but with lots of dashi stock flavour.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 3

Prep: 10 min

Cook: 5 min

Ingredients

Eggs 3
Spring onions 3
▼Dashi stock granules (hon-dashi) 1 tbsp
▼Sugar 1.5 tbsp
▼Water 3 tbsp
▼Salt a pinch
Vegetable oil as required

Spring Onion & Dashi Broth Omelette

Recipe ID :500 Posted on 08 MAY 2015

Serves 3

Prep 10min
Cook 5min
views 8,623
printed 287

saved 1

Kids love this omelette because it's sweet but with lots of dashi stock flavour.

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Ingredients

Print Ingredients Email Ingredients
3
3
1 tbsp
1.5 tbsp
3 tbsp
a pinch
as required

Method

Prep
10min
Cook
5min
1
The rule is to use 1 spring onion per egg. Finely chop the spring onions.
2
Beat the eggs in a bowl and add all the ▼ingredients and spring onions and mix well.
3
Put the oil into a large frying pan and leave on high heat for 1 minute. When the oil is hot and ready, add half of Step 2.
4
Stir until the egg is half cooked.
5
Raise the pan with the side nearest you on the flame and roll down the omelette.
6
Set the pan flat again and add some more oil into the gap and under the omelette roll. Pour in the remaining half of Step 2.
7
Mix the new egg until half cooked. Raise the frying pan the other way and roll the cooked omelette over to incorporate the new omelette.
8
To finish the cooking of the inside, keep rolling the omelette roll over occasionally for 2 minutes.
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Tobuchan
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