Omelette Salad - cooking recipe

Ingredients

4 None large eggs
1 tbsp Japanese soy sauce
1/2 sheet toasted seaweed (yaki-nori), thinly sliced
1 None medium mooli radish, sliced into thin strips with a vegetable peeler
2 None medium carrots, sliced into thin strips with a vegetable peeler
6 None large red radishes, thinly sliced
4 oz red cabbage, finely shredded
4 oz bean sprouts, trimmed
2 tbsp drained pink pickled ginger, thinly sliced
6 None spring onions, thinly sliced
None None Wasabi Dressing
2 tbsp Japanese soy sauce
1 tbsp pink pickled ginger juice
1 tbsp mirin
1 tsp wasabi paste

Preparation

Whisk together eggs, soy sauce and seaweed. Pour 1/2 of the egg mixture into a large, heated, oiled frying pan and cook, uncovered, until just set. Slide out onto a plate and roll into a cigar shape. Slice into thin rings. Repeat with remaining egg mixture.
Combine remaining ingredients then divide between serving dishes. Top with omelette rings.
To make the wasabi dressing, whisk together all ingredients. Drizzle over salads to serve.