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Japanese omelette


  • 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


  • 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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