Tenderstem® Omelette Sushi Roll
10 minutes cooking
A simpler version of the Japanese omelette sushi, perfect for a light lunch.
- A decent frying pan
- a knob of butter
- 3 Tenderstem® stems (choose the slimmest)
- Boiling water from the kettle
- 2 eggs
- a little vegetable oil to cover the pan
- 1 tablespoon of caster sugar
- A pinch of salt
- 1 tablespoon of water
- 1 tablespoon of soy/tamari/shoyu or ponzu sauce
- Put a knob of butter into your frying pan on a medium heat. Place the Tenderstem® broccoli in the pan and add a little boiling water to the pan, just enough to cover the stems. Braise for 4 minutes until the stems are tender.
- Drain the Tenderstem® and set it aside, and wipe the moisture from the frying pan.
- Whisk together the eggs, caster sugar, salt, water and soy/tamari/shoyu or ponzu sauce. Add a little vegetable oil to your frying pan, just covering the bottom and add the egg mixture so that it covers the bottom of the pan.
- Once the egg begins to set, add the Tenderstem® stems to the omelette, laying them next to each other stem to tip. Then, using a spatula, start to roll the omelette over the stems. You are aiming for a rolled Japanese style omelette with the bright green crisp Tenderstem® stems inside.
- Serve whole or sliced cross ways with small dipping bowl of soy sauce.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.