Japanese rolled omelette


Difficulty:  Easy

Makes:  1

Fresh from the garden: eggs



  • metric measuring scales,
  • cups and spoons
  • non-slip mat
  • cook’s knife
  • chopping board
  • zester
  • bowls – 1 large, 1 small
  • fork
  • mortar and pestle
  • food processor
  • mixing spoon
  • large saucepan
  • 2 large frying pans
  • tongs
  • kitchen paper
  • serving platters

  • 4 eggs
  • ½ tsp soy sauce
  • 1 tbsp Mirin (or 1/4 tsp sugar)
  • 1 tsp oil
  • Nori sheets
What to do

  • Whisk together the eggs, soy sauce and Mirin in a bowl.
  • Heat the oil in the non-stick frying pan over medium heat.
  • Put the minced chickpeas, garlic, lemon zest, breadcrumbs, spices, parsley and eggs into the large bowl. Combine them using your hands, gradually adding 1 tbsp of olive oil.
  • Roll tablespoons of mixture into balls and refrigerate them while making the sauce.

Make the sauce

  • Peel and finely chop the onion and garlic.
  • Finely chop the tomatoes, in using fresh.
  • Finely chop the silverbeet  and coriander leaves.
  • Add the olive oil and onion to the saucepan and cook over a medium—high heat for 2–3 minutes until soft. Add the garlic and cook for a further minute.
  • Add the tomatoes, tomato paste and stock. Let the sauce simmer gently for 8–10 minutes.
  • Set up the two frying pans to cook the chickpea balls. Heat 1 tbsp of olive oil in each frying pan.
  • Cook the balls over a medium heat in two or three batches, tossing in the pan occasionally, until golden all over.
  • Add the chickpea balls and cayenne pepper to the sauce and allow to gently simmer for a further 5–10 minutes until the sauce has reduced slightly and the flavour is rich and spicy.
  • Remove from heat and toss through silverbeet and herbs. Add a dollop of yoghurt to the sauce before serving on platters to share.



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