Fluffy egg and seafood omelet

My grandmother used to make this dish for me when I was little. As I didn't like seafood very much, she made a really yummy sauce to pour over it. This sauce makes a regular omelet very special and if you always make omelet in Western style, you can enjoy this new recipe! An important thing is to cook eggs really quickly with a generous amount of oil in high heat. It takes just a few seconds to cook and slide it onto a plate. At the dinner table, you can enjoy the omelet itself or on steamed rice as a main dish.

What you need today.....     (serve: 1)
  2 eggs
  4-5 frozen shrimps
  1/2 frozen seafood stick
  15ml vegetable oil
  2 tsp soy sauce
  1/2 tbsp white sugar and corn flour
  1/2 tsp chicken powder, sake and rice vinegar
  120ml water
  1/2 tsp sesame oil
  Salt to taste
  Green peas for garnish


     1. Mix soy sauce, sugar, corn flour, chicken powder, sake, vinegar and water in a small pan. Bring to the boil and then turn down the heat to medium. Stir constantly until the sauce gets thick. Turn off the heat and add sesame oil for flavour.

     2. Crack eggs in a small bowl. Add seafood and a little salt and mix roughly (Don't mix too much).

     3. Prepare a small-size frying pan. Heat 15ml vegetable oil in high heat. When the oil gets hot, pour the egg mixture into the frying pan. Stir the egg with a fork a little bit and cook it until your liking (I recommend the bottom part is set and the top part is still soft).

     4. Slide the egg onto already cooked rice and pour the sauce on top. Garnish with some green peas.


Additional note: If you don't have Japanese or Chinese chicken powder, regular chicken stock powder or cubes can be used as a substitution. When you use cube ones, break it into powder and use it.