OKONOMIYAKI STYLE OMELETTE
150g sushi rice
1 tsp crushed ginger
1 spring onion
200g savoy cabbage
150g Green beans
1 pack of bok choy
10ml sesame oil
50g Aioli or Kewpie Mayo
60ml tonkatsu sauce
2g shichimi togarashi
3tsp soy sauce
Step1. Rinse rice well then. Cook rice via absorption method with 250ml of water
Step2. Thinly slice cabbage, and spring onion. Coarsely chop pak choy. Trim beans
Step 3. Finely grate cheese. Put ginger, half spring onion, half sesame oil, 2 eggs, 2tsp soy sauce and pepper in bowl and combine.
Step 4. Stir fry the cabbage for 3 mins, reduce heat and add egg mixture then coat with cheese. Cook for 2 mins. Then cover and cook for an additional 2-3 mins
Step 5. Heat remaining sesame oil and stir fry thr beans and pak choy stems for 2 mins. Then add pak choy leaves, 1 tsp soy sauce. Stir and remove from heat.
Step 6. Serve. Cut the omelette into small squares. Put rice into bowls and cover with shichimi togarashi (sparingly) then add the vegies and tonkatsu sauce
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