Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:

1. Get 3 tbsp Ponzu
2. Make ready 2 tbsp Sugar
3. Take 1 tbsp Chinese chicken stock powder
4. Take 1 tbsp Katakuriko
5. Take 100 ml Water

Steps to make All-purpose Ponzu Ankake Sauce For Crab Omelet, Garlic Chive Omelet, and Egg Foo Young:

1. Put all the ingredients in a small saucepan. The mixture might be lumpy and look like this photo but do not worry. Put the pan on a medium heat and stir vigorously.
2. The sauce looks cloudy at first, but it will be clear later. Continue to heat and stir until the sauce thickens! If you overheat the sauce, it won't thicken.
3. When the sauce along the sides of the pan starts to bubble, it is done. If you let the sauce bubble vigorously it means that the sauce has overheated. Add one tablespoon of water and stir.
4. For a crab omelet, use 3 eggs + fillings. For a bean sprout omelet, use 3 eggs and 1-1.5 1 bags of bean sprouts.
5. For egg foo young over rice, use 3 to 4 eggs for 2 servings. This photo is an egg ankake-don.
6. To make egg foo young over rice, shape the cooked rice into a dome. You serve over fried rice, but I used cooked plain rice.
7. This is an omelet with the bottom fried. When you move your frying pan, the omelet should slide freely in the pan. Transfer the omelet onto the rice to serve.
8. You don't need fried rice because the sauce has a strong flavour. Sweet, sour and tasty!
9. If you make the sauce beforehand, heat it up in a microwave before use. Add 1 tablespoon of water before heating to loosen the sauce.

So that is going to wrap this up for this special food all-purpose ponzu ankake sauce for crab omelet, garlic chive omelet, and egg foo young recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!