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Ed Baines

Japanese omelette


Serves 1

Ingredients

  • 2 eggs
  • 60g broccoli, thinly sliced
  • ½ carrot, thinly sliced
  • ½ leek, thinly sliced
  • ½ tbsp coriander, chopped
  • 1 tsp ginger, chopped
  • 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

Method

  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. 
  5. Remove from the oil and toss with the chilli powder, sugar and a little salt.
  6. Serve the omelette on a plate with the cucumber slices on top, finally adding the deep fried carrot and leek.
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