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15minutes
Put (A) in a heat-resistant container and mix.
Wrap and heat in the microwave.
Wash the oysters several times, add salt (not listed) and rinse.
Drain well.
Cut off the base of the komatsuna and cut into bite-sized pieces.
Thinly slice the spring onion diagonally.
Crack the eggs into a bowl and beat lightly.
Mix (B).
Heat a frying pan over high heat and add salad oil.
Add oysters and bake while flipping.
When the oysters are cooked, add Japanese mustard spinach, green onion, and salt and pepper and fry.
When the vegetables have softened, add (B) the beaten egg and bake.
When the egg hardens, fold it in half and bake it, then turn it over several times to color it.
Serve on a plate and finish with 1.
・Onions can be substituted for green onions.
・Heat the oysters so that they do not break.
・The beaten egg in step 3 should be lightly loosened without being beaten too much.
・Because the potato starch is sedimented in (B), mix well before adding.
・After folding the omelet in half in step 4, reduce the heat to brown both sides.
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