Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
15 min
Instructions
Step 1
Cut the potato into ⅕-inch (about 5 mm) sticks. Slice the asparagus and onion thinly.
Step 2
In a bowl, beat the eggs, then add [A] and the vegetables from step 1, mixing well to combine.
Step 3
Heat vegetable oil in a skillet and pour in the egg mixture in several batches, rolling each layer as it sets to form the omelette.
