The Electric

This dish was prepared by Ellen Higa and Bobbi Kuba, on "The Electric Kitchen" Sunday, in an episode celebrating the Okinawan Festival. The program airs at 4:30 p.m. on KITV/ABC.

Sweet Potato Starch Omelet

1 cup umukiji (sweet potato starch, see note)
1-1/2 cups water
1 egg
1/2 teaspoon salt
4 stalks chives or green onions, chopped
1/2 cup finely chopped kamaboko (Japanese fish cake)
1/2 teaspoon dashi no moto (Japanese fish-flavored soup granules)
1 package (1/2 ounce ) bonito flakes
Oil for frying

Dissolve umukuji in water. Add remaining ingredients except bonito flakes; mix well.

Heat a medium-sized skillet with 1 teaspoon oil.

Stir the mixture thoroughly, then pour 1/2 to 3/4 cup into skillet, enough to coat bottom of pan. After mixture sets slightly, sprinkle with 1 heaping tablespoon bonito. Flip over once and brown slightly. Flip again; roll into a crepe. Serves 2 to 3.

Note: Umukuji can be purchased at the Okinawan Festival this weekend.

Nutritional information unavailable.

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