Japanese omelette with salmon sashimi

Japanese omelette with salmon sashimi recipe

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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