HOUSE OF ASIA
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Omelette with wakame, avocado and cherry tomatoes
Omelettes are one of our favorite weekend breakfasts. It turns out the Japanese love making them too! We've got a version with wakame, avocado, cherry tomatoes, and soy sauce instead of salt.
Ingredients
- 1 spoon wakame seaweed
- 3 eggs
- 50 g cherry tomatoes
- 1/2 ripe avocado
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon of sugar
- 1 tablespoon vegetable oil, for frying
- 1 tablespoon finely chopped onion
- spring onions, for decoration
SOS:
- 1 tablespoon mayonnaise
- 1 spoon sriracha sauce
- 1 teaspoon of sugar
- 1 teaspoon lime juice
A method of preparing
1. Soak wakame seaweed in 100 ml of lukewarm water until fragrant and soft, about 5 minutes.
2. Mix all the sauce ingredients in a bowl and set aside in the refrigerator.
3. Cut the tomatoes in half and the avocado in half, guiding the knife to the pit. Hold both halves and twist them. One of them will retain the pit; this is the part you won't need. Sprinkle it with lemon or lime juice to prevent it from darkening and refrigerate. Leaving the pit in the avocado will also prevent it from darkening. Remove the flesh from the remaining half with a spoon and cut it into 1 cm cubes. Mix it with the tomatoes in a bowl and refrigerate.
4. Crack the eggs into a deep plate, add the soy sauce and sugar. Beat the eggs with a fork, forcing in the air. Then gently stir in the drained seaweed.
5. Heat a frying pan with oil over medium heat. Pour in the prepared mixture and cook for about half a minute, until it begins to set slightly. Then, using a spatula, gently fold the cut edges of the omelet toward the center of the pan and allow the thinner portion of the mixture to drip to the edges. When the base is completely set and the center is still slightly moist, remove from the heat, place the avocado and cherry tomatoes on top, drizzle with the sauce, and sprinkle with scallions. Fold the omelet in half and place on a plate.
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