Japanese Omelet Salad - cooking recipe

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

Preparation

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.
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.
For the wasabi dressing, whisk all ingredients in a small bowl.
Add dressing to salad; toss gently to combine. Divide salad among serving bowls. Top with omelet rings and remaining green onion.