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“Added for photo tag Note: If light soy sauce is not available, use half soy sauce and half water. Pickled ginger is available from Asian supermarkets”

Ingredients Nutrition


  1. Preheat the grill to hot. Beat the eggs lightly in a small bowl, add 1 tablespoon water and the nori. Season with salt and pepper. Heat and grease a 20cm omelette pan. Pour in the egg mixture to make a thin omelette. When lightly browned underneath, place under the grill to set the top, without colouring. Turn out onto a board and leave to cool. Cut the omelette into thin strips.
  2. To make the dressing, put the olive oil, vinegar and soy sauce in a small bowl. Whisk gently to combine with a small wire whisk or a fork.
  3. Put the spinach leaves, onion, daikon, cucumber, pickled ginger, toasted sesame seeds and omelette strips in a large serving bowl. Add the dressing and toss the salad gently to combine. Serve immediately.

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