This light and fluffy crab omelette is topped with a delicious sweet and sour sauce! The savory crab flavor pairs perfectly with the soft eggs - it's absolutely delicious!
Ingredients
2 servings- Eggs4
- Canned crab (or crab stick)1 small can (80g)
- Green onion (negi)1/2 stalk
- Canned green peas2 tbsp
- ★Ginger (tube type)3 cm
- ★Chinese soup stock powder1 tsp
- ★Soy sauce1 tsp
- ★Salt1/3 tsp
- ★Sugar2 tsp
- ★Vinegar1 tbsp
- ★Cornstarch1/2 tsp plus
- ★Water100 cc
Directions
20 min- 1
In a bowl, beat 4 eggs and add 80g of canned crab with its liquid. Slice 1/2 green onion diagonally into thin pieces, add a pinch of salt, and mix everything well together.
- 2
Heat salad oil in a frying pan over medium heat and pour in the egg mixture. Stir gently and continuously as the eggs cook.
- 3
When the surface becomes slightly firm and the eggs are still slightly runny underneath, stop stirring and lightly cook the bottom. Place a flat plate slightly larger than the frying pan over the omelette and flip it all at once onto the plate, then slide it back into the pan.
- 4
Cook over medium-low heat until lightly browned, then transfer to a serving dish. In a small pot, combine all the ★ seasonings and mix well. Heat over medium-low heat until it comes to a boil and thickens.
- 5
Pour the finished sauce over the omelette and serve.
Tips
When flipping the omelette, use a flat plate slightly larger than the frying pan for easier handling. Flipping it all at once while the plate is in place prevents it from breaking apart.
Nutrition
Per serving- Calories210 kcal
- Protein14.2 g
- Fat11 g
- Carbs11 g
- Sodium1.6 g
This light and fluffy crab omelette is topped with a delicious sweet and sour sauce! The savory crab flavor pairs perfectly with the soft eggs - it's absolutely delicious!
Ingredients
2 servings- Eggs4
- Canned crab (or crab stick)1 small can (80g)
- Green onion (negi)1/2 stalk
- Canned green peas2 tbsp
- ★Ginger (tube type)3 cm
- ★Chinese soup stock powder1 tsp
- ★Soy sauce1 tsp
- ★Salt1/3 tsp
- ★Sugar2 tsp
- ★Vinegar1 tbsp
- ★Cornstarch1/2 tsp plus
- ★Water100 cc
Directions
20 min- 1
In a bowl, beat 4 eggs and add 80g of canned crab with its liquid. Slice 1/2 green onion diagonally into thin pieces, add a pinch of salt, and mix everything well together.
- 2
Heat salad oil in a frying pan over medium heat and pour in the egg mixture. Stir gently and continuously as the eggs cook.
- 3
When the surface becomes slightly firm and the eggs are still slightly runny underneath, stop stirring and lightly cook the bottom. Place a flat plate slightly larger than the frying pan over the omelette and flip it all at once onto the plate, then slide it back into the pan.
- 4
Cook over medium-low heat until lightly browned, then transfer to a serving dish. In a small pot, combine all the ★ seasonings and mix well. Heat over medium-low heat until it comes to a boil and thickens.
- 5
Pour the finished sauce over the omelette and serve.
Nutrition
Per serving- Calories210 kcal
- Protein14.2 g
- Fat11 g
- Carbs11 g
- Sodium1.6 g
Tips
When flipping the omelette, use a flat plate slightly larger than the frying pan for easier handling. Flipping it all at once while the plate is in place prevents it from breaking apart.