オムレツ（ホタルイカと菜の花のオムレツ）｜まかないチャレンジ!さんのレシピ書き起こし

Remove the firefly squid's eyes, beak and spine.

Roughly chop the rape blossoms.
Crack the eggs into a bowl, add the sake-dissolved potato starch and mix.

Heat a frying pan, add sesame oil, rape blossoms, and salt and pepper in that order, and fry each time.
When the rape blossoms have softened, add the beaten egg and mix lightly over medium heat.
Place 1 on top, and when the egg is cooked, fold it in half.
When it is browned, flip it over and bake.
Cut into bite-size pieces, place on a plate, and serve with grated daikon radish.
Finished with grated radish and soy sauce (not listed).