Daily Cooks Challenge - recipes
Japanese omelette
Add some Japanese zing to your omelette
RECIPE DETAILS
- Servings:1
- Prep time:4min
- Cook time:5min
- Dish type:Main Course
- Difficulty:Quick & Easy
- Cuisine:Japanese
- Dietary Restrictions:
- Vegetarian
- Chef:Ed Baines
- Programme:
- Daily Cooks Challenge
Ingredients
1 ½ eggs
60g broccoli, thinly sliced
½ carrot, thinly sliced
½ leek, thinly sliced
½ tbsp coriander, chopped
1 tsp chopped ginger
30g mushrooms, finely sliced
½ red chilli, seeded and thinly chopped
20g cucumber, thinly sliced
juice of ½ lime
½ tsp caster sugar
½ tsp chilli powder
1 clove garlic, finely chopped
60g broccoli, thinly sliced
½ carrot, thinly sliced
½ leek, thinly sliced
½ tbsp coriander, chopped
1 tsp chopped ginger
30g mushrooms, finely sliced
½ red chilli, seeded and thinly chopped
20g cucumber, thinly sliced
juice of ½ lime
½ tsp caster sugar
½ tsp chilli powder
1 clove garlic, finely chopped
Preparation
1. Blanch the carrots and leeks for 2 minutes, keeping one or two slices of each aside, remove from water.2. In a pan, soften the broccoli and mushroom with the garlic, ginger and chilli in vegetable oil for 1 minute.
3. Whisk the eggs with a touch of water. Add the blanched carrot and leek to the pan with the other vegetables. Add the egg and fry for 2 minutes to make a thin omelette.
4. Cut the reserved carrot and leek into wire-thin strips and deep fry for 30 seconds in vegetable oil. Remove from the oil and toss with the chilli powder, sugar and a little salt.
5. Serve the omelette on a plate with the cucumber slices on top, finally adding the deep fried carrot and leek.