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Japanese omelet
Yield
Number of servings: 1
Serving size: 1 omelet
Ingredients
- 1 Tbsp (15 ml) miracle whip salad dressing
- ¼ tsp (1 ml) rice vinegar
- ¼ tsp (1 ml) sriracha
- Water (optional)
- 2 tsp (10 ml) canola oil
- 100g shredded cabbage
- 70 g wheat starch (about ½ cup or 125 ml) (0454 or 2203)
- 7 g cake flour
- ¼ tsp (1 ml) xanthan gum
- ¼ tsp (1 ml) baking powder
- ¼ tsp (1 ml) salt
- 1 pinch of turmeric
- 1 pinch of paprika
- 2/3 cup (165 ml) water
- 1 tsp (5 ml) canola oil
- 1 chopped green onion
Preparation
- In a small bowl, combine salad dressing, rice vinegar and sriracha. Add a little water, if desired, to spread it more easily over the omelet. Set aside.
- In a nonstick skillet, heat 2 tsp (10 ml) of canola oil. Add cabbage and cook over medium heat for a few minutes until the cabbage softens slightly.
- Meanwhile, in medium bowl, mix together the wheat starch, cake flour, xanthan gum, baking powder, salt, turmeric, and paprika. Add water and 1 tsp of canola oil and mix well with a whisk.
- Pour the dough over cooked cabbage. Cook until the preparation is bubbly on top. Turn and cook for an other 1-2 minutes.
- Place on a plate.
- To garnish, top with sauce mixture and green onions.
A complete and original meal!
Nutritional facts
-
Energy512 kcal
-
Protein2.3 g
-
PHE73 mg
-
TYR41 mg
-
LEU96 mg
-
VAL82 mg
-
ILE64 mg
-
MET31 mg
-
LYS75 mg
-
Energy512 kcal
-
Protein2.3 g
-
PHE73 mg
-
TYR41 mg
-
LEU96 mg
-
VAL82 mg
-
ILE64 mg
-
MET31 mg
-
LYS75 mg
© Genevieve Lafrance 2024