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Recipe

Japanese Omelette with Wasabi Mayonnaise and Grape Tomatoes

6
Serves
5 MINS
Prep Time
10 MINS
Cook Time
7
Ingredients
Ingredients
Method
  • 1 Grape Tomatoes, halved
  • 3 eggs
  • 30 grams butter
  • 100 ml egg mayonnaise
  • 1 tsp wasabi paste
  • 6 Red basil leaves, To garnish
  • 1/4 tsp salt, pinch
  1. Whisk eggs with 30ml water and a pinch of salt.
  2. Melt butter in a non-stick fry pan and pour in 1/3 of egg mix. Tip pan to distribute egg thinly across the pan. When set, turn onto a plate.
  3. Repeat so there are three omelettes. Stand to cool.
  4. Combine mayonnaise and wasabi and mix well. Lightly spread mix on each omelette, reserving 50ml.
  5. Place a piece of plastic wrap on bench. Layer omelettes on top.
  6. Place tomatoes down the centre of the omelette, reserving 12 halves, and using the plastic wrap, roll into a sausage shape. Chill for 45 minutes.
  7. Leaving plastic wrap in place, slice into 12 rounds. Then remove plastic.
  8. To serve, drizzle each slice with wasabi mayonnaise, top with a halved grape tomato and red basil leaves.