Japanese “Umi” Salad

Stages of cooking

1

2

3

4

5

6

7

8

9

10

11

1. Let’s start cooking the salad with a Japanese omelet. Break 4 eggs and add powdered sugar

   

2. Add 1 tablespoon of water

   

3. Add 1 teaspoon of soy sauce and stir everything using the sushi sticks

    

   

4. Pour the first portion of the mass on the well-heated frying pan and fry on small fire until the first side of the omelet is ready

   

5. Then roll the omelet using a wooden turner. Be careful, because it is really hot!

    

   

6. Move the first omelet to the edge of the frying pan and pour the second portion

   

7. Repeat the same actions until the mass is over. As a result, you will get a large omelet as it is shown on the photo. Let it cool down a bit

   

8. Press the omelet using a bamboo mat and food wrap

   

9. Cut the omelet diagonally

   

10. Boil the shrimps on wooden sticks to prevent them from curling. Then peel them and cut along the abdomen, leaving the back intact. Unfold each shrimp carefully

    

11. Cut the rest of the ingredients into strips. Add 1 teaspoon of rice vinegar and 2 tablespoons of soy sauce. Mix the salad and serve it to your guests! Bon appétit!