• There’s something about a well-made omelette that feels like a small luxury. This Japanese-inspired version takes things up a notch — light and slightly sweet tamagoyaki-style layers paired with delicate salmon sashimi. It’s quick enough for brunch, elegant enough for entertaining, and guaranteed to change the way you think about your go-to omelette.

    Japanese omelette with salmon sashimi

    Serves: 6
    Cooking Time: 30 mins

    Ingredients

    • 4 eggs
    • 100ml sake
    • 1 avocado
    • 5ml (1 tsp) fresh coriander, chopped
    • 6 large raw asparagus, shaved into ribbons
    • 125ml (½ cup) light soya sauce
    • 125ml (½ cup) mirin
    • 50ml plum sauce
    • 300g fresh salmon, cut into slices
    • chilli flakes, to taste

    Instructions

    1

    Preheat the oven to 140°C. Combine the eggs and sake and mix well, but do not whisk (to avoid aerating the mixture). Grease a 25cm x 18cm baking tray and pour in the mixture – it should just cover the base. Bake in the oven until set, 4 – 5 minutes. Remove from oven and allow to cool.

    2

    Purée the avocado and coriander and spread evenly over the omelette base. Top the avocado layer with the shaved asparagus and roll the omelette lengthways to make a long roll.

    3

    In a saucepan over medium heat, reduce the soya, mirin and plum sauces by a third. Spoon a little onto each plate. Top with a slice of the omelette roll and finish with salmon sashimi and a sprinkling of chilli flakes. Serve with the remaining sauce on the side.

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