Japanese omelette with salmon sashimi – Food & Home Magazine
There’s something about a well-made omelette that feels like a small luxury. This Japanese-inspired version takes things up a notch.
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Plate
- Serving bowl
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
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