Name: Japanese omelette salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium daikon; 2 carrots; 6 large red radishes, thinly sliced; 1 1/2 cup finely shredded red cabbage; 1 1/2 cup (120 grams) bean sprouts; 2 tablespoon pink pickled ginger, thinly sliced; 6 green onions, thinly sliced; 4 eggs, beaten lightly; 1 tablespoon soy sauce; 1/2 sheet toasted seaweed (yaki-nori), sliced thinly; Wasabi dressing; 1 tablespoon pink pickled ginger juice; 2 tablespoon soy sauce; 1 tablespoon mirin; 1 teaspoon wasabi paste

Ingredients

1 medium daikon

2 carrots

6 large red radishes, thinly sliced

1 1/2 cup finely shredded red cabbage

1 1/2 cup (120 grams) bean sprouts

2 tablespoon pink pickled ginger, thinly sliced

6 green onions, thinly sliced

4 eggs, beaten lightly

1 tablespoon soy sauce

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

Wasabi dressing

1 tablespoon pink pickled ginger juice

2 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon wasabi paste

Method

Japanese omelette salad

1.Using vegetable peeler, slice daikon and carrots into ribbons. Place ribbons in large bowl with radish, cabbage, sprouts, ginger and &3/4; of the onion.

2.In a small jug, combine egg, sauce and seaweed. Pour half of the egg mixture in 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.Make wasabi dressing.

4.Add dressing to salad; toss gently to combine. Divide salad among serving bowls; top with omelette rings and remaining onion.

Wasabi dressing

5.Place ingredients in screw-top jar; shake well.

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