IMBB #16 – Eggs – Japanese Omelet Salad
Funny enough, my second entry to an IMBB event is also the first native entry to this blog on its new location. 🙂
I am glad I made it just in time to participate – although I knew all along what I was going to cook, the approach of incredibly hot summer weather (and hey, we’re even north of Seattle over here in Hamburg, Germany) slowed my mind considerably. At last, I managed to get the ingredients I needed for a
Japanese Omelet Salad
This is inspired by and adapted from a recipe in Paul Gayler’s ‘Vegetarian Cookbook”. The recipe says to put the rice and veggies into the dressing, but of course then the rice looks, well, dirty. For a more stylish presentation I’d count on my guests to do the mix-with-dressing part on their own…
This is what it looks like, if you arrange it as sloppy as I did tonight:
The ingredients and instructions:
- 2 bunches of watercress, leaves only, washed and spun dry
- 1 yellow bell pepper (adventurous minds may add another red bell pepper, but I like it this way)
- 1/2 hothouse cucumber, or 1 smallish English cucumber
- a handful of snow peas
- 3-4 scallions
- 1-2 oz sushi rice, cooked
- 4 eggs
- 1 tsp. soy sauce
- 1 inch of fresh ginger, finely grated
- black pepper, freshly ground
- 1-2 tbsp. cilantro, finely chopped
- a little butter
- Vinaigrette, made of red wine vinegar or balsamic vinegar, olive oil, walnut oil and Dijon mustard – approx. 3 fluid ounces
Prepare the vinaigrette, cut veggies (except watercress) into julienne or thin strips. Now toss the watercress with the dressing. Mound onto plates (serves 2 or 3 as a full meal, or far more people as a first course…). Arrange yellow pepper strips, cucumber julienne, snow peas and scallions on top, sprinkle with rice.
Whisk eggs with soy sauce, pepper, ginger and cilantro. In a small or medium pan, melt a little butter and add half of the egg mixture. Prepare a small omelet, repeat with the rest of the egg mixture. Cut omelets into strips and arrange on top of the salad. Serve.
I seriously doubt that a classic vinaigrette is used in Japan and I might try this with a rice vinegar and wasabi dressing some time. The rice is mainly decorative, so if you don’t want to cook that little rice and have no leftovers to use, you can easily omit it.