Recipe of Speedy All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young

All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to prepare a distinctive dish, all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is one of the most favored of current trending foods in the world. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have 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 cook that.

The ingredients needed to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:

1. {Make ready of Ponzu.
2. {Make ready of Sugar.
3. {Get of Chinese chicken stock powder.
4. {Take of Katakuriko.
5. {Prepare of Water.

Steps to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:

1. 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..
2. 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..
3. 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..
4. 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..
5. For egg foo young over rice, use 3 to 4 eggs for 2 servings. This photo is an egg ankake-don..
6. 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..
7. 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..
8. You don't need fried rice because the sauce has a strong flavour. Sweet, sour and tasty!.
9. 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 for this special food all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young recipe. Thanks so much for reading. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!