Japanese asparagus and duck's egg omelette
A square Japanese omelette pan is normally used for this snack but you can get away with a non-stick pan. Sometimes dashi is used too, made with dried seaweed and bonito flakes.
2 duck's eggs, lightly beaten and seasoned
A little vegetable or corn oil
4 asparagus spears, cooked and finely chopped
1 spring onion, finely chopped
Nanami Togarashi chilli flakes, to serve
Pea shoots or salad leaves, to garnish
Mix the spring onion and asparagus together, then heat your pan just rubbed with a little oil.
Pour in half the egg mixture and move the pan around so the mix just coats the pan, then scatter in half the asparagus mixture; once the egg mixture is almost set, remove the pan from the heat and roll the omelette up as tightly as you can, or you can just fold it over a couple of times, then transfer to a chopping board. Repeat with the rest of the egg and asparagus mixture.
To serve, slice the omelette and arrange on a serving plate; scatter over some pea shoots or salad leaves and the chilli flakes.
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