Japanese omelette with salmon sashimi

Preheat the oven to 140°C. Combine the eggs and sake and mix well, but do not whisk (to avoid aerating the mixture). Grease a 25cm x 18cm baking tray and pour in the mixture – it should just cover the base. Bake in the oven until set, 4 – 5 minutes. Remove from oven and allow to cool.

Purée the avocado and coriander and spread evenly over the omelette base. Top the avocado layer with the shaved asparagus and roll the omelette lengthways to make a long roll.

In a saucepan over medium heat, reduce the soya, mirin and plum sauces by a third. Spoon a little onto each plate. Top with a slice of the omelette roll and finish with salmon sashimi and a sprinkling of chilli flakes. Serve with the remaining sauce on the side.