Name: Japanese omelette salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs; 2 teaspoon light soy sauce; 1 teaspoon wasabi; 2 carrots, shredded; 200 gram daikon radish, shredded; 1/2 bunch red radishes, trimmed, thinly sliced; 1 cup (80g) beansprouts, trimmed; 1/4 small wombok (chinese cabbage), finely shredded; 1/4 cup (60ml) mirin; 3 teaspoon soy sauce; 3 teaspoon white vinegar; 1 teaspoon grated ginger; 3 green onions, sliced diagonally

Japanese omelette salad

This fresh and tasty salad tosses fluffy traditional Japanese omelette with crunchy Asian greens and a flavoursome ginger soy dressing.

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

4 eggs

2 teaspoon light soy sauce

1 teaspoon wasabi

2 carrots, shredded

200 gram daikon radish, shredded

1/2 bunch red radishes, trimmed, thinly sliced

1 cup (80g) beansprouts, trimmed

1/4 small wombok (chinese cabbage), finely shredded

1/4 cup (60ml) mirin

3 teaspoon soy sauce

3 teaspoon white vinegar

1 teaspoon grated ginger

3 green onions, sliced diagonally

Method

1.Whisk together eggs, light soy sauce and wasabi until smooth. Lightly spray a non-stick frying pan with cooking oil spray and heat on high. Add half of egg mixture. Cook 1-2 minutes, until set. Flip and cook for 30 seconds. Turn out onto a board and roll up. Repeat with remaining egg mixture. Cool slightly, then finely slice.

2.Combine carrot, radish, beansprouts and wombok in a large bowl. Drizzle with combined mirin, soy sauce, vinegar and ginger and toss to combine. Gently toss through sliced omelette and serve topped with green onion.

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Ingredients

Method

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