Okonomiyaki-Style Omelette

Nutrition per serve

Ingredients

• 150g Japanese rice
• 1pcs ginger
• 1pcs spring onion
• 200g cabbage
• 150g green beans
• 1pcs pak choy
• 50g cheddar
• 20ml mirin
• 10ml sesame oil
• 50g aioli mayonnaise
• 1pcs tonkatsu sauce
• 2g shichimi togarashi
• 2pcs egg
• 15ml soy sauce
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   Meanwhile, peel and finely grate the ginger. Thinly slice the spring onion. Thinly slice the cabbage with a sharp knife or mandoline. Trim the beans. Coarsely chop the pak choy, keeping the stems and leaves separate.
3. Step 3 — Prep ingredients
   Finely grate the cheese. Put the ginger, mirin, half the spring onion, half the sesame oil, 2 eggs and 2 tsp soy sauce in a bowl, season with pepper and whisk to combine.
4. Step 4 — Cook omelette
   Heat 1 tbs oil in a medium frypan over high heat. Stir-fry the cabbage for 3 mins or until tender. Reduce the heat to medium. Add the egg mixture and tilt the pan to evenly coat the base of the pan. Scatter over the cheese and cook for 2 mins. Cover with a tight-fitting lid and cook for 2-3 mins until set. Carefully slide the omelette onto a board. Wipe the pan clean.
5. Step 5 — Stir-fry vegetables
   Heat the remaining sesame oil in the same pan over high heat. Stir-fry the beans and pak choy stems for 1-2 mins until beginning to soften. Add the pak choy leaves and 1 tsp soy sauce and stir-fry for 1 min or until the vegetables are tender. Remove from the heat.
6. Step 6 — Get ready to serve
   Cut the omelette into small squares. Drizzle the aioli and half the tonkatsu sauce* over the omelette and scatter with the remaining spring onion and a pinch of shichimi togarashi* (the togarashi contains chilli for those who like a little heat). Serve with the rice and vegetables.

Allergens

Egg, Soy, Milk, Gluten, Wheat, Sesame