Japanese Style Asparagus Omelette
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients:
- 4 Tbsp Sesame Seeds
- 3 Bunch Asparagus
- 150g Shimeji Mushrooms
- 150g Oyster Mushrooms
- 8 Eggs
- 4 Nori Sheets
- 4 Tbsp Soy Sauce or Tamari
- 8 Tbsp Creamy Sesame Dressing
- Chili oil (Optional)
- Micro Herbs (Optional)
- Cooking oil
Method:
- Preheat the oven to 180°C. and bring a pot with salted water to the boil.
- Roast the sesame seeds on a baking tray for approx. 10-12mins or until golden. Remove and let them cool.
- Cook the asparagus in boiling water for 2-3 mins and refresh under running water until just warm. Set aside. Tear the mushrooms into medium size pieces.
- Bring a wok or a large frying pan to high heat. Drizzle with cooking oil and add the shimeji mushrooms. Cook for 1minute and season with salt and pepper. Remove from wok or pan and set aside on a plate. Repeat with the oyster mushrooms.
- Whisk 2 eggs at a time in a mixing bowl.
- Bring a medium size nonstick pan to medium heat. Drizzle with cooking oil and add the egg mixture. Spread all around the pan until flat and round like a crepe. Place the nori sheet on top and brush the nori with soy sauce.
- Remove from the pan and put it onto a plate. Add 3 asparagus, scatter with some mushrooms, drizzle with the creamy sesame dressing, sprinkle with sesame seeds and drizzle with chili oil if desired. Garnish with micro herbs if using. Repeat same steps for the next omelette.
