Hello, I’m Kate. Today, I will show you a way to prepare all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young Recipe
All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young using 5 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:
- Prepare 3 tbsp Ponzu
- Prepare 2 tbsp Sugar
- Take 1 tbsp Chinese chicken stock powder
- Take 1 tbsp Katakuriko
- Get 100 ml Water
Steps to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:
- Put all the ingredients in a small saucepan. The mixture might be lumpy and look like this photo but do not worry. Put the pan on a medium heat and stir vigorously.
- The sauce looks cloudy at first, but it will be clear later. Continue to heat and stir until the sauce thickens! If you overheat the sauce, it won’t thicken.
- When the sauce along the sides of the pan starts to bubble, it is done. If you let the sauce bubble vigorously it means that the sauce has overheated. Add one tablespoon of water and stir.
- For a crab omelet, use 3 eggs + fillings. For a bean sprout omelet, use 3 eggs and 1-1.5 1 bags of bean sprouts.
- For egg foo young over rice, use 3 to 4 eggs for 2 servings. This photo is an egg ankake-don.
- To make egg foo young over rice, shape the cooked rice into a dome. You serve over fried rice, but I used cooked plain rice.
- This is an omelet with the bottom fried. When you move your frying pan, the omelet should slide freely in the pan. Transfer the omelet onto the rice to serve.
- You don’t need fried rice because the sauce has a strong flavour. Sweet, sour and tasty!
- If you make the sauce beforehand, heat it up in a microwave before use. Add 1 tablespoon of water before heating to loosen the sauce.
So that’s going to wrap this up with this exceptional dish all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
