I run into the same problem every year around this time. After my initial exuberance over the abundance of summer veggies wanes, and my appetite for salads and cold noodle dishes is sated, I hit a wall. Add in the steamy heat and the fact that our AC is set to 27°C (80°F) (Japan is in the middle of an energy crisis,) and cooking starts to feel like a chore.

As I scanned the fridge trying to figure out a recipe to share with you all today, I cobbled together this mashup between an Indian Masala Omelet and Chinese Egg Foo Young. The predominant flavor is curry, but having the sweet umami of oyster sauce as the seasoning makes this off the charts delicious.

With tender egg binding together springy shrimp in a piquant array of tangy, spicy, and umami notes, this zesty omelet has all the components to wake up your lethargic appetite, even on the hottest days of summer. Best of all, it only requires about 8 minutes on the stove, and yet it has enough protein and veggies to make for a complete meal along with some bread or rice.