Ingredients
Eggs
3
Milk
1 tsp
Soy sauce
1 tsp
Dark soy sauce
1 tsp
Mirin
1 tsp
ABC soy sauce
1 tsp
Sake/ rice wine
1 tsp
Water
1 tsp
Bell pepper (optional)
1
How to make Kabayaki sauce egg sauce
- Cut the bell pepper into small pieces and fry until cooked. Beat the eggs with milk. Adding milk will make the eggs more tender and soft. Mix all the seasonings with water to make juice and set aside.
- Add cooking oil to a hot pan and pour in egg liquid.
- When bubbles start to form on the edges, use a spatula to push from the edge to the middle to make the egg more fluffy and three-dimensional.
- Add sauce and stir fry.
- Add the bell pepper and stir-fry for a minute or two, stirring evenly.
- Serve on a plate and sprinkle with chopped green onions.
- It can be eaten with rice or mixed with noodles, or sandwiched with steamed buns.
