Recipe for Healtly Hair and Skin
Shredded Omelette Japanese-style
15 ml/1 tbsp soy sauce
5 ml/1 tsp grated fresh root ginger Salt and freshly ground black pepper
2.5 ml/1/2tsp sugar
Oil, for shallow-frying
Shredded iceberg lettuce
In a bowl, beat the eggs and add the soy sauce, ginger, salt, pepper, sugar and chives. Heat 5 ml/1 tsp oil in an omelette pan. Pour in 50 ml/2 fl oz/ 31/2tbsp egg mixture and cook like a pancake for 1 minute, tossing to cook the other side. Slip on to a plate. Continue until you have four omelettes. Put them on top of each other, roll them up and cut into ribbons with a sharp knife. To serve, place shredded lettuce on four plates and top with the egg ribbons.
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