Such a simple, cheap dish but bursting with flavour and using one of my all time staples…eggs with a great Japanese twists!
Serves: 2 – 4
Prep: 10 mins (plus 3 – 5 days for the pickle to start breaking down)
Cook: 5 mins
For the Pickle: Half Chinese Cabbage (can use white cabbage as a substitute), 1 large carrot grated, 5 tbsp. of rice wine vinegar, 2 tsp. salt, 1 chop dried or fresh red chilli.
For the Yellow Sauce: 1 tbsp. mayonnaise, 2 tsp. of runny honey or agave syrup, 1 tsp. dried turmeric powder, good squeeze of lemon or lime juice.
For the Omelettes: A little oil for frying, 2 eggs per person, black pepper.
- Make your Japanese pickles 3 – 5 days ahead by grating the carrot and shredding the cabbage, then place in an airtight container, top with the salt, chilli and rice wine vinegar, pop the lid on and keep in the fridge until ready to serve
- For the yellow sauce, mix together all of the ingredients until there are no lumps
- Now make your omelettes, I normally allow 2 eggs per person, mixed well with a little black pepper
- Heat some oil in a pan and cook the omelette for 2 – 4 mins until it starts to set, but not completely on top
- Now turn half of the omelette over and cook for another 2 – 3 mins
- Plate up…omelette first, top with pickles and then drizzle over the yellow sauce
- Dig in!
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