Japanese Omelette
Japanese Omelette
Get this quick and easy egg recipe by Debbie Wong from Kitchen Quickies.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 2 servings
  • 4 Eggs
  • 1 tablespoon Butter
  • 8 centimetres piece Daikon radish
  • 2 Scallions
  • Yuzu soy (or citrus soy)
  1. Crack eggs into a bowl and beat
  2. In a non-stick pan, add butter on gentle heat
  3. Pour in eggs and cook omelette, flipping once
  4. Remove from pan, and slice into 1 inch strips
  5. Grate daikon radish and slice scallions
  6. Squeeze liquid from radish
  7. Arrange radish and scallions on top of eggs, top with drizzle of soy

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