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Sesame and Shiitake omelette

This Japanese-style Sesame and Shiitake omelette is ready in just 10 minutes, so it’s perfect for a weekend brunch or laid-back lunch. You can add a spoonful of Mirin or Dashi to the egg mixture if you like - I prefer the recipe as it is. Serve with a salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 1 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large or 3 medium shiitake mushrooms
  • 3 spring onions
  • 1 Tbsp vegetable oil
  • ½ tsp sesame oil
  • 1 Tbsp Kikkoman Tamari soy sauce
  • 3 eggs
  • 2 tsp sesame seeds

Method
 

  1. Finely chop the spring onions (green part too) and thinly slice the mushrooms.
  2. Heat the vegetable oil and gently stir-fry the mushroom and onion for a couple of minutes until soft but still have a bite.
  3. In a small bowl, lightly whisk the eggs with half of the sesame seeds.
  4. Transfer the mushrooms to a plate and wipe out the pan. Heat the sesame oil and pour in the egg mixture, allowing it to spread out evenly.
  5. Using a flat wooden spoon or chopsticks, pull the edges of the omelette into the middle, tilting the pan to allow the liquid egg to spread around. Keep doing this until you get a fluffy omelette, which is almost set. Add the mushroom and spring onion mixture to one half of the omelette and scatter the seeds on the other side.
  6. Turn the seeded part over the mushroom half, cook for a minute to combine, then slide it onto a plate.
  7. Serve warm.