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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”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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