Crab omelette, enoki mushroom salad and miso broth

MASTER Asian cuisine with this crab omelette with enoki mushroom salad and miso broth.

crab omelette

MASTER Asian cuisine with this delightful recipe from Luke Mangan!

Crab omelette, enoki mushroom salad and miso broth
Serves 4

INGREDIENTS

Omelette:
12 free range eggs (3 eggs per omelette)
3tbsp extra virgin olive oil
200g (about 1 cup, firmly packed) crab meat, ensure there is no residue of shell
Sea salt and cracked black pepper
100ml miso broth

Fish sauce dressing:
2tbsp extra virgin olive oil
1tbsp lime juice
2tsp Thai fish sauce
2tsp crisp fried shallots (from an Asian grocer)
2tsp toasted sesame seeds

Miso broth:
2 litres water
3tbsp dashi
2tbsp miso paste
1tbsp dijon mustard
1tbsp rice wine vinegar

For the salad:
8 basil leaves, broken up
1 red chilli, seeded and julienne
8 coriander/cilantro leaves, lightly torn
8 mint leaves, lightly torn
2 sprigs dill, lightly torn
1 punnet enoki mushrooms, split into individual mushrooms

METHOD

For the miso broth:
In a large saucepan, bring the water to the boil.
Add the dashi and allow to dissolve, then add the miso paste and whisk the mixture.
Turn down the temperature and add the mustard and rice wine vinegar.
Remove from heat and cool.

For the salad and fish sauce dressing:
Whisk all of the fish sauce dressing ingredients together until well blended.
Place all of the salad ingredients in a bowl and toss gently with some of the fish sauce dressing.

For the omelette:
Heat a little olive oil in a non-stick frypan.
Whisk the eggs in a bowl and season with the sea salt and black pepper then ladle in a quarter of the egg mixture.
While the omelette is setting, warm the crab meat in a small pan and add a quarter of the warmed crab filling to the centre of the omelette and fold over. Keep warm and repeat 3 times.

To serve:
On individual plate-bowls, spoon a ladle of the hot miso broth and place an omelette on top. Garnish each plate with a handful of the dressed salad.