Japanese Omelette

Ingredients for 2 servings:

• 200g tofu
• 200 g mushrooms (shiitake mushrooms)
• 2 spring onions
• 20 g fresh ginger
• 6 eggs
• 3 tbsp soy sauce
• oil
• 1 tbsp sugar
• Sesame, roasted

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the tofu into 1 cm wide strips. Clean the shiitake mushrooms, removing the stems. Finely slice the white and light green parts of the spring onions. Peel the ginger and slice them into thin strips. Whisk the eggs with 1 tablespoon of soy sauce and 3 tablespoons of water. Heat 1 tablespoon of oil in a non-stick pan. Add 1/6 of the egg mixture to the pan. Let it set over low heat. Roll up the omelet from one side. Add another 1/6 of the egg mixture to the pan, let it set, roll it up with the finished omelet, and leave it in the pan. Add the third portion, repeat the process, and remove the omelet. Add 1 tablespoon of oil to the pan, cook a second triple omelet with the remaining egg, and remove it. Heat 1 tablespoon of oil in the pan. Fry the mushrooms over high heat. Add the tofu, spring onions, and ginger to the pan and fry briefly. Sprinkle with 1 tablespoon of sugar and deglaze with 2 tablespoons of soy sauce. Serve the omelets sprinkled with the mushrooms and toasted sesame seeds.