Japanese omelette with tuna salad

Method

1. For the salad: thinly slice the frozen tuna and allow to come to room temperature. Drain the wakame seaweed and set aside.

2. For the omelette: in a small pan, combine the kamameshi base, dried shiitake mushrooms and kombu. Bring to the simmer quickly, then remove from the heat and allow to cool. Strain away the kombu and shiitake mushrooms.

3. In a bowl, whisk together the eggs, cooled kamameshi base and milk until well combined.

4. Heat a non-stick square pan over a medium heat and ladle 1/8 of the egg mixture to thinly cover the base of the pan. Cook for about one minute, or until the egg is nearly cooked, then fold the top edge of the egg over the rest of the egg, towards the handle. Tilt the pan and slide the folded omelette to the top side of the pan.

5. Ladle another 1/8 of the mixture into the pan. Slightly lift the omelette edges to allow the new egg mix to cook on to the omelette. Repeat the folding method each time, until all of the egg mixture has been used and the omelette has many layers.

6. Tip the omelette onto a bamboo mat and shape to a thick log. Set aside.

7. For the sauce: combine the dashi, soy sauce and mirin in a small pan and bring to a simmer. Stir in the rice starch until the sauce is thickened.

8. To serve, place the Japanese omelette onto a warm plate and spoon over some of the sauce. Scatter the wakame seaweed, edamame beans, shiso leaves and chilli over the omelette and around the plate. Lay the tuna slices over the top of the omelette and serve immediately.