Mushroom Omelette Rolls

Ingredients

• 100 g shiitake mushrooms
• 2 Spring Onions
• 8 g ginger (1 piece)
• 1 tbsp Sesame seeds
• 3 eggs
• 1 tbsp light soy sauce (or slightly less)
• 1 tbsp Sesame oil
• chives (optional)

Instructions

1. 1.

   Clean the shiitake mushrooms, remove stems and slice caps into thin rounds. Clean and wash the spring onions, cutting them into fine rings. Peel the ginger and finely chop it.

2. 2.

   Toast the sesame seeds in a dry pan until lightly brown. Remove from heat and let cool.

3. 3.

   Whisk the eggs with soy sauce and 2 tbsp water in a bowl.

4. 4.

   Heat sesame oil in a non‑stick skillet. Sauté the mushrooms over high heat, then add spring onions and ginger, cooking briefly.

5. 5.

   Pour the egg mixture into the pan and cook over medium heat until set.

6. 6.

   Slide the omelette out of the pan and let it cool slightly. Carefully roll it up, slice into thick rounds, and sprinkle with toasted sesame seeds. Garnish with chives if desired.