When it’s a holiday and you’re relaxing at home thinking of an omelette for breakfast or brunch, why not try something a little different?
Instead of the usual boring old ketchup, top your omelette with a special Japanese sauce of mixed vegetables!
Ingredients
Omelette
| Bacon (chopped) | 10g |
|---|---|
| Red bell pepper (chopped) | 10g |
| Onion (chopped) | 10g |
| Parsley (chopped) (to taste or about 1g) | to taste or about 1g |
| Egg | 2eggs |
| Salt and pepper | to taste |
| Butter | 1tbsp |
| Milk | 1tbsp |
Sauce
| Olive oil | 1/2tbsp |
|---|---|
| Mushrooms (sliced) | 10g |
| Tomato (diced) | 40g |
| OKONOMI SAUCE | 50g |
What is OKONOMI SAUCE?
Okonomi Sauce is the signature sauce of Otafuku, the top sauce maker in Japan.
Okonomi Sauce has been refined over the years to be the most perfectly suited sauce for traditional Japanese Okonomiyaki.
Method
- Crack the eggs and mix with milk.
- Fry the bacon, bell pepper, onions and parsley with butter
(sprinkle salt and pepper to taste)
- Add ① to ② in the pan to make the omelette, then set it aside
- In the pan, spread the olive oil and lightly fry the mushrooms
- After the mushrooms are fried, add the tomatoes and OKONOMI SAUCE and turn off the heat.
(Don’t overcook the tomatoes and OKONOMI SAUCE)
- Pour the sauce ⑤ on the finished omelette from ③ and you’re done
Japanese Sauce for Omelette and Mixed Vegetables
When it’s a holiday and you're relaxing at home thinking of an omelette for breakfast or brunch, why not try something a little different? Instead of the usual boring old ketchup, top your omelette with a special Japanese sauce of mixed vegetables!
Ingredients
- Omelette
- Bacon (chopped) 10g
- Red bell pepper (chopped) 10g
- Onion (chopped) 10g
- Parsley (chopped) (to taste or about 1g)
- 2 eggs
- Salt and pepper (to taste)
- Butter 1tbsp
- Milk 1tbsp
- Sauce
- Olive oil 1/2 tbsp
- Mushrooms (sliced) 10g
- Tomato (diced) 40g
- OKONOMI SAUCE 50g
Instructions
Crack the eggs and mix with milk.
Fry the bacon, bell pepper, onions and parsley with butter. (sprinkle salt and pepper to taste)
Add ① to ② in the pan to make the omelette, then set it aside.
In the pan, spread the olive oil and lightly fry the mushrooms.
After the mushrooms are fried, add the tomatoes and OKONOMI SAUCE and turn off the heat. (Don't overcook the tomatoes and OKONOMI SAUCE)
Pour the sauce ⑤ on the finished omelette from ③ and you're done.
