Oiyakivored Mushroom Omelet
4 Serving | Prep Time 10 minutes | Total Time 30 minutes
· 4 Little Jasmine Lotus Buns
· 3 Whole eggs (beaten)
· 2 Cups mixed mushroom (ex. Oyster mushroom, button, hen of wood, etc.)
· ½ Cup onion (thinly sliced)
· 2 Tbsp. garlic (minced)
· 2 Tbsp. butter
· 2 Tbsp. hon tsuyu sauce (Japanese concentrate soup base sauce)
Salt and pepper to taste.
Recommend using Japanese omelet pan.
Heat the butter with minced garlic for 1 minute, add onion and keep cooking until the onions are translucent around 3 minutes. Add the mushroom and continue cooking for another 1 minute then add the hon tsuyu sauce. Cook the mushroom until soften, remove from the heat and save it for later.
Flavor the eggs with some salt. Heat the omelet pan at medium-low heat, transfer the cooked mushroom in an omelet pan. Pour a thin layer of eggs into the pan, let the eggs cook till about 80% set then roll the eggs toward you or the direction more natural for you. Pour another thin layer of eggs into the pan. Repeat the steps until the desired thickness. Shape the omelet in the pan with low heat then remove from the pan. Cut it into four pieces and ready to be assembled.
To assemble, put some arugula on the bottom of the lotus bun, then put one piece of omelet, drizzle the okonomiyaki sauce follow by the sour cream. Lastly, garnish with bonito flakes.