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Japanese omelettes with Ginger mayonnaise (okonomiyaki) https://www.metro.ca/userfiles/image/recipes/omelette-japonaise-mayonnaise-gingembre-11174.jpg PT25M PT20M PT45M
OmelettesIn a large bowl, whisk the eggs with the flour, tamari sauce, and sesame oil. Add the remaining ingredients, except the olive oil and mix well. Set aside.In a large non-stick pan on medium high, cook 4 small omelettes, each using ¾ cup (180 mL) of the egg mixture, in olive oil for about 2 minutes on each side. Repeat this step until there is no more egg mixture left. Add oil as needed. Set aside.Ginger mayonnaiseIn a small bowl, combine all the ingredients for the mayonnaise and serve with the omelettes.Good to know:Serve with a cucumber ribbon and black sesame seed salad (English cucumbers sliced into ribbons, black sesame seeds, a few drops of toasted sesame oil, a few drops of rice vinegar).Source: K pour Katrine
4
4 7 5 2
omelettes 7 large eggs 1/3 cup (80 ml) gluten-free or all purpose flour 2 tablespoon (30 ml) Tamari sauce 2 teaspoon (10 ml) toasted sesame oil 4 cups (1 L) Chinese cabbage shredded 4 cups (1 L) kale shredded 1/2 cup (125 ml) scallion chopped 1 tablespoon (15 ml) fresh ginger grated 1 tablespoon (15 ml) jalapeño pepper chopped 2 tablespoon (30 ml) olive oil ginger mayonnaise 1/2 cup (125 ml) mayonnaise 2 teaspoon (10 ml) fresh ginger grated 1 teaspoon (5 ml) toasted sesame oil 1 teaspoon (5 ml) Sriracha sauce
Japanese omelettes with Ginger mayonnaise (okonomiyaki)

Japanese omelettes with Ginger mayonnaise (okonomiyaki)

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0:25
Preparation
0:20
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • omelettes
  • 7
    large eggs
  • 1/3 cup
    (80 ml)
    gluten-free or all purpose flour
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  • 2 tablespoon
    (30 ml)
    Tamari sauce
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  • 2 teaspoon
    (10 ml)
    toasted sesame oil
  • 4 cups
    (1 L)
    Chinese cabbage shredded
  • 4 cups
    (1 L)
    kale shredded
  • 1/2 cup
    (125 ml)
    scallion chopped
  • 1 tablespoon
    (15 ml)
    fresh ginger grated
  • 1 tablespoon
    (15 ml)
    jalapeño pepper chopped
  • 2 tablespoon
    (30 ml)
    olive oil
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    1 L



  • ginger mayonnaise
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  • 1/2 cup
    (125 ml)
    mayonnaise
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  • 2 teaspoon
    (10 ml)
    fresh ginger grated
  • 1 teaspoon
    (5 ml)
    toasted sesame oil
  • 1 teaspoon
    (5 ml)
    Sriracha sauce
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Imprimer ma sélection

Preparation

Omelettes

In a large bowl, whisk the eggs with the flour, tamari sauce, and sesame oil. Add the remaining ingredients, except the olive oil and mix well. Set aside.

In a large non-stick pan on medium high, cook 4 small omelettes, each using ¾ cup (180 mL) of the egg mixture, in olive oil for about 2 minutes on each side. Repeat this step until there is no more egg mixture left. Add oil as needed. Set aside.

Ginger mayonnaise

In a small bowl, combine all the ingredients for the mayonnaise and serve with the omelettes.

Good to know:

Serve with a cucumber ribbon and black sesame seed salad (English cucumbers sliced into ribbons, black sesame seeds, a few drops of toasted sesame oil, a few drops of rice vinegar).

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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