Japanese Omelette with Pickled Cucumbers and Roasted Shitake Mushrooms

tytania
Sun, 02 Dec 2012 16:37:21 +0000
Food Diary, Pan Asian, Quick Meals, Recipes, Salads, Vegetarian

Japanese Omelette with Pickled Cucumber and Roasted Shitake Mushrooms

I am a pretty light eater during the week, and I really like to cook things healthy and quickly. I have a passion for all three of the above ingredients and so I just sort of threw them together one day and it really works. Plus this dish takes about 15 minutes to make, is very satisfying, and extremely healthy.

Serves 1.

2 egg whites (you can use whole if you want it richer)

a large bunch of scallions (about 5)

2 cloves of garlic

2” shaved ginger root

1 red chili

10 shitake mushrooms

“spray” of olive oil, or teaspoon

about a 5” piece of cucumber, very thinly sliced

handful of arugula

1 tablespoon of sesame oil

2 tablespoons of rice wine vinegar

3 tablespoons of soy sauce

3 to 4 tablespoons of mirin

juice of one lime

1 tablespoon of coconut oil

optional: handful of seeds and/or 1 tablespoon of furikaki (Japanese seasoning)

Turn your oven onto its highest setting. Take a baking tray and line it with aluminum foil. Take the stems off and place them into pan right side up. Take a spray container of olive oil, or use a teaspoon, and moisten the mushrooms with the oil. Toss if using a teaspoon. Sprinkle generously with salt and place into the oven. Bake for about ten minutes, checking once or twice. They are ready when they are nice and crisp. Set aside to cool.

Crack your eggs and put them into a bowl. Separate out your yolks if you are doing egg whites. Pour one tablespoon of soy sauce in and scramble for about one minute and set aside. Take a plate and put your arugula in the center. Take a small bowl and mix your vinegar, sesame oil, lime juice, mirin, and soy sauce. Mix well. Add your sliced cucumbers. Set aside to marinate. Slice your scallions, and use the green to throw over the arugula and toss a bit into the egg mixture. Thinly slice your garlic and chili. Take a small pan and add your coconut oil. Then add your scallions, chili, and garlic. Sauté for about 3 or 4 minutes, or until they start to brown. Turn the heat to high. Pour your beaten eggs into the pan and scramble furiously to fluff up the eggs and get the garlic mixture into the eggs. Let it sit on high for about 30 seconds, then turn it down to extremely low heat. Sprinkle the furikaki on top of the mixture and onto arugula. You can also use sesame seeds. The omelette will take about 4 minutes.

In the meantime, sprinkle your seeds on the salad and slice your shitakes and put them on top. Take your cucumbers and place around the leaves. Take a tablespoon and pour the dressing all over the salad with a tablespoon, leaving two tablespoons for the omelette. Take a spatula and turn your omelette over, into a half moon shape. Press the sides to seal and lift out of the pan onto the top of the salad. Take the remaining dressing and pour over omelette.