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Ito Konnyaku Omelette Yakisoba

Costo $8, ahorrar $5

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Main

    • 200g ito konnyaku
    • 🥬 2 leaves (100g) cabbage
    • 3 tbsp tempura flakes
    • 1 tbsp Worcestershire sauce
    • 🧂 Pinch of salt and pepper
    • 1 tbsp salad oil
  • Egg Mixture

    • 🥚 2 eggs
    • 1/2 tsp potato starch
    • 🧂 Pinch of salt and pepper
  • Toppings

    • As needed okonomiyaki sauce
    • As needed mayonnaise
    • As needed red ginger
    • As needed aonori

PASOS

1

Cut ito konnyaku into bite-sized pieces. Boil water in a pot, add ito konnyaku, and cook for about 3 minutes. Drain the water. Thinly slice the cabbage.

2

Mix the egg mixture ingredients in a bowl.

3

Heat a frying pan and add ito konnyaku. Stir-fry over medium heat until the moisture evaporates. Push ito konnyaku to the side, add half of the salad oil, heat, and stir-fry the cabbage. Mix everything together, add Worcestershire sauce and tempura flakes, and stir-fry. Season with salt and pepper, then transfer to a serving plate.

4

Wipe the frying pan clean, add the remaining salad oil, and heat. Pour in the egg mixture and cook over medium heat for about 2 minutes. Place the thin omelette on top of the stir-fried ito konnyaku and shape it. Add toppings as desired.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 12g
    Proteína
  • 18g
    Carbohidratos
  • 10g
    Grasas

💡 Consejos

Boil ito konnyaku to remove its natural odor.Use fresh cabbage for a crisp texture.Customize toppings to suit your taste preferences.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.