Vegetable broth with omelette, vegetables and ginger
4 servings
60 minutes
Vegetable broth with omelet, vegetables, and ginger is a harmonious blend of delicate flavors from Japanese cuisine. Its roots trace back to traditional recipes where simple yet aromatic ingredients create a refined dish. Shiitake adds depth to the flavor, carrots and celery contribute sweetness, while sugar snap peas and ginger refresh the composition. The omelet made with sake and soy sauce gently envelops each sip, adding softness. This dish can be served as a light dinner or a warming soup on a cool day. It is perfect for those who appreciate the balance of flavors and textures, revealing the nuances of Japanese gastronomy in every spoonful.
1
Pour boiling water over shiitake mushrooms and let them sit for 20 minutes. Then rinse thoroughly and remove the stems.
- Shiitake mushrooms: 12 pieces
2
Mix water with soy sauce and mirin, add salt and sugar, and bring to a boil. Add mushrooms to the broth.
- Soy sauce: 6 tablespoons
- Mirin: 2 tablespoons
- Salt: to taste
- Sugar: 2 tablespoons
3
Chop the carrots, celery, and onion, sauté in butter, and add to the mushrooms. Cook for 10 minutes.
- Carrot: 2 pieces
- Celery: 1 piece
- Onion: 2 heads
- Butter: 1 tablespoon
4
Wash the sugar snap peas and boil in salted water.
- Sugar peas: 250 g
- Salt: to taste
5
Mix the peas with crushed ginger.
- Sugar peas: 250 g
- Ginger: 10 g
6
To prepare the omelet, mix eggs with sugar, salt, soy sauce, and sake. Fry the egg mixture over low heat. Cool the finished omelet, roll it into a tube, and cut into pieces.
- Chicken egg: 4 pieces
- Sugar: 2 tablespoons
- Salt: to taste
- Soy sauce: 6 tablespoons
- Sake: 5 tablespoon
7
Boil the rice separately and rinse.
- Sushi rice: 300 g
8
Add rice, omelet, and ginger-pea mixture to the prepared broth.
- Sushi rice: 300 g
- Chicken egg: 4 pieces
- Ginger: 10 g
- Sugar peas: 250 g
9
Sprinkle with chopped greens.
- Green: 1 bunch