Japanese omelette with salmon sashimi
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.
