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

• 3 tbsp Ponzu
• 2 tbsp Sugar
• 1 tbsp Chinese chicken stock powder
• 1 tbsp Katakuriko
• 100 ml Water

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

ponzu, sugar, katakuriko, water

Taken from cookpad.com/us/recipes/146521-all-purpose-ponzu-ankake-sauce-for-crab-omelet-garlic-chive-omelet-and-egg-foo-young (may not work)