Chicken Satay Omelette

AJI-NO-MOTO® Umami Seasoning


Peanut sauce:
  • 1/2 cup (60g) Peanut butter
  • 8 tsps. (40ml) Coconut cream
  • 2 Tbsps. (30ml) Water
  • 2 tsps. (10ml) Soy sauce
  • 1 Tbsp. (15g) Brown sugar
Egg mixture:
  • 6 pcs. (300g) Egg, beaten
  • 1/4 cup (60ml) Milk, fresh
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 4 Tbsps. (60ml) Cooking oil
  • 3/4 cup (180g) Chicken, boiled, shredded
  • 1/3 cup (50g) Red bell pepper, thinly sliced
  • 1/3 cup (60g) Cucumber, thin round sliced
  • 2 Tbsps. (10g) Parsley, chopped (optional)


  1. SIMMER. To make Peanut Sauce, get a pan then combine peanut butter, coconut cream, water, soy sauce, and brown sugar. Mix well then let it simmer for 2-3 minutes or until smooth. Set aside.
  2. MIX. To make an Egg Mixture, get a bowl then combine eggs, milk, and AJI-NO-MOTO®. Beat well using a fork.
  3. FRY. In a large pan, heat oil. Pour the egg mixture and form a thin egg sheet. Add the chicken, bell pepper, cucumber, and peanut sauce. Fold the omelet then cook for a minute.
  4. SERVE. Transfer to a plate then garnish with parsley (optional). Serve and enjoy.

Cooking Tips

To avoid a lumpy satay sauce, make sure to mix the satay mixture at a low flame until well combined.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 slice (122.5g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Peanut butter contains ample amount of Monounsaturated Fatty Acids that help reduce bad cholesterol in the body.

Reduced sodium by 34% Original sodium content: 1 1/2 tsp. (7.5g) Salt


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