Eggs are probably the most popular breakfast in the world! Statistically speaking, 2 out of 10 people eat eggs for breakfast, usually in a combination with a toast and ham or bacon. Since we have already made a fantastic “club sandwich”, it is time to enrich that breakfast with a totally untraditional, refreshing recipe of the most popular breakfast.
In the recipe, Luka Chef used a very simple idea to make a totally healthy balance of ingredients, using Kikkoman Less Salt soy sauce. Not only did he decrease the intake of sodium with this recipe, a high level of Umami is still there! Also, Kikkoman Less Salt soy sauce made a wonderful fusion possible of fruity aroma of strawberry with deep sea aromas in the roasted seaweed. All-purpose seasoning at its work!
Strawberry-Tofu Egg Wrap (2 portions)
- Eggs (6 pcs)
- Wheat flour (25 gr)
- Tofu (70 gr)
- Kikkoman Teriyaki sauce with Roasted Garlic (10 ml)
- Kikkoman Less Salt Soy Sauce (8 ml)
- Rocket salad (15 gr)
- Bell Pepper – Yellow (40 gr)
- Bell Pepper – Red (40 gr)
- Zucchini (25 gr)
- Aubergine (25 gr)
- Fresh Enoki Mushrooms (20 gr)
- Fresh Baby Spinach (5 gr)
- Sesame oil (2 ml)
- Turmeric oil (5 ml)
- Fresh Strawberries (50 gr)
- Soy oil for frying (in spray) (5 ml)
- Fresh Micro herbs (3 gr)
- Sushi nori seaweed (2 sheets) (4 gr)
- Fresh spring Sremuš (25 gr)
- Sushi Mat (1 pc)
Preparation: Cut Tofu into a rectangular shape, pour over Kikkoman Teriyaki Roasted Garlic sauce and marinate for 15 minutes in a ceramic or glass dish. Mix the eggs, and add flour, then mix everything together into a smooth texture. Cut red and yellow pepper lengthwise into 4 pieces, remove the seeds, and than cut the peppers into sticks. Wash the Zucchini and aubergine, remove the stems and cut into larger sticks. Wash the strawberries, cut most of them into quarters with the stems on. Take the rest of the strawberries without stems and blend them with Kikkoman Less Salt Soy Sauce. Mix sesame and soy oil and pour it in a spray bottle. To make a fluorescent turmeric oil, mix in a little bit of turmeric powder with soy oil, until a smooth oily liquid texture is created.
Method: On a medium heated pan, spray the soy oil mixture for frying, then pour over the mixed eggs. Fry on both sides, while keeping the yellow color. Make sure the eggs do not become orange. Add the mixture of oil with a spray, and fry the vegetable sticks, spice it up with Kikkoman Teriyaki with roasted garlic. Sauté shortly, then move aside. On a high heated grill-pan, spray the oil mixture, fry the mushrooms shortly, and then take the marinated tofu and grill it on all sides. Leave aside. On a kitchen board, lay down a sushi mat with stretch foil, then add fried eggs and 1 sheet of roasted Nori.
Coat the Nori with the Strawberry-Soy marinade, and then lay leaves of sremus over it, then fried vegetables and finally, grilled Tofu. Roll it carefully and tighten it with the mat. Cut the edges straight, divide it into two equal pieces , and the cut each one in 45′ angle in the middle. On a serving plate, symmetrically lay each Egg-Wrap in an upright position, garnish with fresh micro herbs and pieces of strawberries with stems. Decoratively, in few places, pour over drops of fluorescent turmeric oil.