I love to cook Japanese inspired dishes that combine the American hodgepodge, often unorganized style of cooking with traditional ingredients and simple flavors. I love food that is prepared in a minimal way that emphasizes the individual ingredients. Although, sometimes I like to get complicated when I bake. 😅
I sauteed some white button mushrooms on the side for a meaty addition that offers protein and earthy flavor. My grandmother always made her omelettes a little sweet by adding a pinch of sugar and soy sauce to her eggs before she cooked them. I added a little mirin into the mushrooms, which create a wonderful sauce in the pan as they cook. For an interesting depth of flavor, spoon some of the sauce onto your rice for a finishing touch. It’s a wonderful departure from your generic tofu scramble and toast. 🤓🍳🍞
Japanese Omelette with Sauteed Mushrooms
IngredientsFree from: Gluten. Nuts
Yield: about 2-3 servings
- In a large bowl, add first 8 ingredients together and mash with a fork until the mixture binds together.
- In a medium sized skillet, heat some olive oil on medium heat.
- Cook “patties” of the tofu mixture for the number of servings desired.
- Fry each omelette for about 3 minutes per side, flipping carefully with a flat spatula if you want to retain the shape. You may also say “screw it” and scramble it all together!
- Set the omelettes aside after cooking.
- In the same skillet, heat a little more oil on low heat.
- Add the mushrooms, tamari and mirin to the pan and saute until mushrooms shrink and release their liquid to form a gravy, about 7 minutes.
- Turn off the heat and assemble your bowls: 1/2 cup cooked rice, mushrooms, and an omelette.
- Garnish with gomashio, extra sauce from the mushrooms, nori, salt and pepper, anything you feel! Enjoy as a warming breakfast or quick meal.🍚☕️