Makes 4 servings

Ingredients

• 2 eggs
• 1½ tbsp of flour
• 1 pinch of baking powder
• 3 tbsp dashi
• 1 tbsp white miso
• 1 small handful of fresh bean sprouts
• 2 leaves of fresh cabbage, chopped fine
• 2 shiitake mushrooms, stemmed and chopped fine
• 4 snow peas, chopped fine
• ½ small carrot, chopped or grated fine
• Vegetable oil

Method

1. Break the eggs into a bowl, add the dashi and miso and beat well.
2. Add the flour and baking powder and beat well to blend all the ingredients.
3. Heat a small frying pan, add a little bit of vegetable oil and fry the thicker vegetables first (cabbage and carrots).
4. When these vegetables are limp and translucent add the more delicate vegetables (bean sprouts, snow peas and mushrooms) and continue frying.
5. Pour the egg mixture over the frying vegetables and place a cover on the pan. Turn down the heat to low and allow to cook for two or three minutes. When the surface of the omelet has set, use a spatula to carefully flip the pancake over.
6. Fry for another minute of so until cooked and then serve!