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Japanese omelette



  • 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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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Japanese omelette.


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