LowProRecipes.com

Japanese omelet

Yield

Number of servings: 1
Serving size: 1 omelet

Ingredients

  • 1 Tbsp (15 ml) miracle whip salad dressing
  • ¼ tsp (1 ml) rice vinegar
  • ¼ tsp (1 ml) sriracha
  • Water (optional)
  • 2 tsp (10 ml) canola oil
  • 100g shredded cabbage
  • 70 g wheat starch (about ½ cup or 125 ml) (0454 or 2203)
  • 7 g cake flour
  • ¼ tsp (1 ml) xanthan gum
  • ¼ tsp (1 ml) baking powder
  • ¼ tsp (1 ml) salt
  • 1 pinch of turmeric
  • 1 pinch of paprika
  • 2/3 cup (165 ml) water
  • 1 tsp (5 ml) canola oil
  • 1 chopped green onion

Preparation

  • In a small bowl, combine salad dressing, rice vinegar and sriracha. Add a little water, if desired, to spread it more easily over the omelet. Set aside.
  • In a nonstick skillet, heat 2 tsp (10 ml) of canola oil. Add cabbage and cook over medium heat for a few minutes until the cabbage softens slightly.
  • Meanwhile, in medium bowl, mix together the wheat starch, cake flour, xanthan gum, baking powder, salt, turmeric, and paprika. Add water and 1 tsp of canola oil and mix well with a whisk.
  • Pour the dough over cooked cabbage. Cook until the preparation is bubbly on top. Turn and cook for an other 1-2 minutes.
  • Place on a plate.
  • To garnish, top with sauce mixture and green onions.

A complete and original meal!

Nutritional facts

  • Energy
    512 kcal
  • Protein
    2.3 g
  • PHE
    73 mg
  • TYR
    41 mg
  • LEU
    96 mg
  • VAL
    82 mg
  • ILE
    64 mg
  • MET
    31 mg
  • LYS
    75 mg
  • Energy
    512 kcal
  • Protein
    2.3 g
  • PHE
    73 mg
  • TYR
    41 mg
  • LEU
    96 mg
  • VAL
    82 mg
  • ILE
    64 mg
  • MET
    31 mg
  • LYS
    75 mg
© Genevieve Lafrance 2022