Chinese Chive Omelette with Thick Ankake Sauce

• 1 bunch Chinese chives
• 2 Eggs
• 200 ml Water
• 2 tbsp Soy sauce
• 3 tbsp Mirin
• 1 tbsp Oyster sauce
• 1/2 tbsp Vinegar
• 1 piece Grated ginger
• 1 Katakuriko slurry
• 1 tbsp Sesame oil
• 1 dash Salt and pepper

1. Put water and the flavoring ingredients into a pot, and turn on the heat.
2. After bringing it to a boil, thicken with water-dissolved katakuriko.
3. Add in the vinegar and ginger last.
4. Put water and the flavoring ingredients into a pot, and turn on the heat.
5. After bringing it to a boil, thicken with water-dissolved katakuriko.
6. Add in the vinegar and ginger last.
7. Heat a pan, and pour sesame oil (1/2 tablespoon).
8. Pour the eggs after it has warmed, and take the eggs out once they're cooked halfway through.
9. Heat the remaining sesame oil, saute the Chinese chives, return the eggs from Step 2 to the pan, quickly fry, arrange on a plate, and cover with ankake sauce.

chinese chives, eggs, water, soy sauce, mirin, oyster sauce, vinegar, ginger, slurry, sesame oil, salt

Taken from cookpad.com/us/recipes/168578-chinese-chive-omelette-with-thick-ankake-sauce (may not work)