Japanese Omelet Salad Recipe

Name: Japanese Omelet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium daikon; 2 medium carrots; 6 large red radishes, thinly sliced; 1 1/2 cups finely shredded red cabbage; 1 1/2 cups bean sprouts; 2 tbsp pink pickled ginger, thinly sliced; 6 None green onions, thinly sliced; 4 None eggs, lightly beaten; 1 tbsp soy sauce; 1/2 sheet toasted seaweed (yaki-nori), thinly sliced; None None FOR THE WASABI DRESSING; 1 tbsp pink pickled ginger juice; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp wasabi paste

Servings: persons

1 medium daikon
2 medium carrots
6 large red radishes, thinly sliced
1 1/2 cups finely shredded red cabbage
1 1/2 cups bean sprouts
2 tbsp pink pickled ginger, thinly sliced
6 None green onions, thinly sliced
4 None eggs, lightly beaten
1 tbsp soy sauce
1/2 sheet toasted seaweed (yaki-nori), thinly sliced
None None FOR THE WASABI DRESSING
1 tbsp pink pickled ginger juice
2 tbsp soy sauce
1 tbsp mirin
1 tsp wasabi paste

1
Using vegetable peeler, slice daikon and carrots into ribbons. Place ribbons in large bowl with radish, cabbage, bean sprouts, ginger and 3/4 of the green onion.
2
Whisk egg, soy sauce and seaweed in a medium bowl. Pour half of the egg mixture in large heated oiled skillet on medium heat. Cook until just set. Slide omelet onto plate; roll up. Slice omelet roll into thin rings. Repeat with remaining egg mixture.
3
For the wasabi dressing, whisk all ingredients in a small bowl.
4
Add dressing to salad; toss gently to combine. Divide salad among serving bowls. Top with omelet rings and remaining green onion.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium daikon, 2 medium carrots, 6 large red radishes, thinly sliced, 1 1/2 cups finely shredded red cabbage, and more.

Yes, Japanese Omelet Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese Omelet Salad

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