Introduction: Lava Omelette and Home Made Tonkatsu Sauce

Picture of Lava Omelette and Home Made Tonkatsu Sauce

Smell of butter roasted garlic in a sake deglazed sauce will the air. In front of your eyes, is a golden, wobbling dream made of egg. Take a knife and slice down the middle, and the innards of the omelette erupt out from the shell like a volcano. Pour the sauce on, and what you will soon experience is the lava omelette with home made tonkatsu sauce, also known as "what dreams are made of".

Step 1: Ingredients

Picture of Ingredients

  • Eggs
  • scallion
  • garlic
  • mirin
  • sake
  • light (raw) and dark (old) soy sauce
  • peppercorn
  • butter and vegetable oil

Step 2: Cutting and Mixing

Picture of Cutting and Mixing

  • finely mince scallion
  • crush 3 cloves of garlic, be sure that they stay in one piece though
  • whisk 3 eggs together

Step 3: Saute for the Sauce

Picture of Saute for the Sauce

In a hot pan, medium-high heat:

  • melt 2 tbsp of butter and add 1 tbsp vegetable oil
  • saute the garlic until lightly browned
  • squeeze the garlic with the spatula to get more flavor out
  • remove the garlic once its browned, place in chopped scallion.

Step 4: Forming the Sauce

Picture of Forming the Sauce

To the same pan:

  • add 3 tbsp sake, 3 tbsp mirin, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp vinegar (in this order)
  • add 1/2 cup water, raise to high heat
  • sprinkle in 1 tbsp starch and 2 tbsp flour.
  • reduce the sauce to a lightly slimy consistency. When the water reached boiling point, reduce heat to medium.
  • remove sauce from pan and transfer to sauce bowl/cup.

Step 5: Cooking the Omelette

Picture of Cooking the Omelette

In a clean, hot pan:

  • add 1 tbsp olive oil
  • pour in egg
  • push the egg to the center as it solidifies using chop sticks or other tools
  • once there is just enough left to cover the full pan, stop pushing it to the middle and allow it to solidify on the sides too
  • when the top surface reaches a "goo-ey" state, as in, it is still very moist but mostly fixated: flip the egg half way through, and tilt the pan towards the direction you flipped. Shake your wrist holding the pan to get the omelette to start rotating until the opening is facing the bottom. This helps it seal the seam while keeping the liquid in side.
  • Cook as you rotate a few more times (take no more than 2 minutes)
  • remove from heat and place in to a serving plate.

Step 6: Serving

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  • Slice through the center lightly and the omelette will spread open by itself
  • pour generous amount of sauce onto the omelette
  • serve and enjoy!

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