Name: Omelette salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 eggs; 1 tablespoon japanese soy sauce; 1/2 (sheet) toasted seaweed (yaki-nori), sliced thinly; 1 medium_piece (600g) daikon; 2 medium_piece (240g) carrots; 6 large_piece (210g) red radishes, sliced thinly; 120 gram red cabbage, shredded finely; 1 1/2 cup (120g) bean sprouts, trimmed; 2 tablespoon (46g) drained pink pickled ginger, sliced thinly; 6 green onions (scallions), sliced thinly; Wasabi dressing; 2 tablespoon japanese soy sauce; 1 tablespoon pink pickled ginger juice; 1 tablespoon mirin; 1 teaspoon wasabi paste

Ingredients

4 eggs

1 tablespoon japanese soy sauce

1/2 (sheet) toasted seaweed (yaki-nori), sliced thinly

1 medium_piece (600g) daikon

2 medium_piece (240g) carrots

6 large_piece (210g) red radishes, sliced thinly

120 gram red cabbage, shredded finely

1 1/2 cup (120g) bean sprouts, trimmed

2 tablespoon (46g) drained pink pickled ginger, sliced thinly

6 green onions (scallions), sliced thinly

Wasabi dressing

2 tablespoon japanese soy sauce

1 tablespoon pink pickled ginger juice

1 tablespoon mirin

1 teaspoon wasabi paste

Method

1.Make wasabi dressing. Place ingredients in screw-top jar; shake well.

2.Combine egg, sauce and seaweed in small jug. Pour half of the egg mixture into large heated oiled frying pan, cook, uncovered, until just set. Slide omelette onto plate, roll into cigar shape. Slice omelette roll into thin rings. Repeat with remaining egg mixture.

3.Using vegetable peeler, slice daikon and carrot into thin strips. Place in large bowl with remaining ingredients, toss to combine. Divide salad among serving dishes, top with omelette rings and, if you like, extra green onion.

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