Omelette with Brothy Crushed Tomatoes & Rice
Directions
- 1Crack the eggs into a bowl then add the soy sauce, sugar and mirin. Whisk together then set aside. Trim and thinly slice the spring onions, separating the whites and greens, and set aside.
- 2Heat a drizzle of olive oil in a saucepan over a medium heat. Once hot, add the tomato purée and spring onion whites and cook for 2-4 mins until the tomato purée has darkened and the spring onions have softened.
- 3Add the can of plum tomatoes and use a potato masher to crush the tomatoes. Leave to cook for about 8-10 mins or until thickened. Pour in the dashi and leave to gently simmer whilst you finish the rest of the dish.
- 4Meanwhile, reheat the rice and share between bowls.
- 5Heat a drizzle of olive oil in a small non-stick frying pan set over medium heat. Once hot, add some of the egg mixture to the pan (if you’re cooking for 1, use all the mixture; if you’re cooking for 4, use ¼ of the mixture, etc.) and leave it to set for 15 secs before giving it a scramble. Once the egg starts to set, leave it alone until it’s cooked through then remove from the heat and serve on top of a portion of rice. Repeat this process so you have an omelette for every portion.
- 6Before serving, stir the miso through the broth.
- 7Ladle the broth over the rice, around the omelette, and drizzle over some chilli oil. Finish with a scattering of spring onion greens
Ingredients
- 4 eggs
- 1 Light Soy Sauce
- 1 Sugar
- 1 Mirin
- 1 Spring Onion, thinly sliced, separated whites and greens
- 1 Tomato Purée
- 1 White Miso
- 1 can Tinned Plum Tomato
- 1 Dashi
- 4 portions Cooked Rice
- 1 Crispy Chilli Oil
- 1 Olive Oil
Equipment
saucepanpotato mashersmall non-stick frying pan
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