Japanese Egg Roll with Yuzu Dressing Salad

Pictured right

Egg rolls (dashimaki) are a popular Japanese breakfast that often appear in lunch boxes too. They can be a little fiddly so if you want an easier version (just as delicious but much less impressive), cook the mixture scrambled egg-style instead.

EGG ROLL

6 eggs

1 tablespoon mirin

1½ teaspoons soy sauce

1 spring onion, chopped finely

¹ teaspoon dashi powder (optional)

8 ¼ teaspoon salt

1 tablespoon oil (any type except olive oil)

WASABI MAYO

3 tablespoons Japanese mayonnaise (eg Kewpie) ¹/3 teaspoon wasabi paste

YUZU DRESSING

2 tablespoons yuzu-infused olive oil (eg Lot Eight)

2 tablespoons rice vinegar

1 tablespoon soy sauce

4 teaspoons brown sugar

1 teaspoon neutral-tasting oil

SALAD

3 handfuls mixed greens

Baby radish, sliced thinly

Crispy shallots (available from Asian food

suppliers; optional)

The make the egg roll, crack eggs into a bowl and beat lightly. Add mirin, soy sauce, spring onion, dashi if using and salt. Mix well.

Place a medium-size frying pan (a square pan is traditional but a round one is fine too) over a medium heat and add oil. Pour a third of the egg mixture into the pan and spread around. Use chopsticks to stir gently as the egg cooks.

When the egg is about 80 per cent cooked, slide chopsticks or a spatula under it and fold in 1-2cm from one end. Keep folding in the same way until the egg is in a roll. Push roll to the far end of the pan and add another third of the egg mixture to pan, making sure the new egg mixture touches the rolled egg.

As before, wait until the egg is 80 per cent cooked then start rolling the egg roll over the new flat mixture to make an even larger single roll. Repeat this one more time to use up the egg mixture. Remove roll from pan and slice.

To make wasabi mayo, mix mayonnaise and wasabi in a ramekin and set aside. To make dressing, mix all the ingredients in a bowl until the sugar dissolves.

Place salad greens and radish in a large bowl and drizzle with dressing. Give it a quick mix and place on one side of 3 serving plates.

Spread wasabi mayo on one side of the plates and place sliced egg roll on top. Garnish with shallots if desired. Serves 3 Props: Trent coffee table and Cagayan blue vase from Republic, republichome.com; Plump Pot glass teapot and Kinto cast glass from Taylor Road Homewares, taylorroad. co.nz; pottery jugs, teapot, bowls and rectangular plate from Laughing Pottery, laughingpottery.com; terrazzo coaster, oil carafe and bowl (with soup) from Freedom, freedomfurniture. co.nz; cork coaster and crinkle gauze hand towels from Everyday Needs, everyday-needs.com; hand-forged spoons (with tea) and platter (with banh mi) from Citta, cittadesign. com; bamboo strainer, blue platter and ceramic mugs from The Shelter, theshelteronline.com; shallow blue bowl and grey cup (with soup) from Ann O’Sullivan Pottery, annosullivanpottery. co.nz; Hasami teapot and mug (with egg roll) and wooden tray from Simon James Design, simonjames.co.nz; white Tokyo teapot from Nest, nest-direct.com; Other items from The Props Department, 027 275 7535.