Shrimp Omelette

1. 1

   Remove the veins and shells from the shrimp, coat in katakuriko, rub in well, and wash thoroughly in water (this will clean the shrimp and get rid of the odor).

2. 2

   Sprinkle with sake.

3. 3

   Finely chop the onions.

4. 4

   Add a pinch of salt to the eggs, and whisk.

5. 5

   Pat the shrimp dry with a paper towel, slice into 1 cm large chunks, and season with salt and pepper.

6. 6

   Add 1 tablespoon vegetable oil to a pan, and saute the onions until they turn transparent.

7. 7

   Add the shrimp and saute some more; remove the mixture from the pan after the shrimp have cooked through.

8. 8

   Rinse the pan from step 3, add the vegetable oil, and pour in all of the egg mixture at once (over a high heat).

9. 9

   Leave it be for a few seconds, and then add in the sauteed onions and shrimp on top of the egg.

10. 10

    Roll it up from one edge.

11. 11

    Arrange on a plate, and top it with mayonnaise and/or okonomiyaki sauce to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.