Japanese Style Short Grain Brown Rice Salad


This is inspired by the Japanese tamagoyaki which is a slightly sweet omelette rolled in layers and sliced. If time is an issue just make a basic crepe style omelette. The egg mix is thinned with Dashi; a stock made from Kombu and dried fish flakes. It can be omitted if preferred and a small amount of vegetable stock will do.


  • 4 cups of cooked short-grain brown rice
  • 200g chestnut mushrooms (or whatever type is available)
  • 1 large green spring cabbage leaf, finely shredded
  • 1 sheet of nori
  • A small bundle of fresh chives ( with flowers if available)
  • 2 organic/free-range eggs
  • 2 tbsp. dashi
  • ½ tsp. sugar
  • 2 tbsp. organic Japanese soy sauce
  • 1 ½ tbsp. mirin
  • 1 tbsp. organic vegetable oil
  • 1 tbsp. sesame seeds


  1. For the omelette. Mix the eggs with the dashi, sugar, 1 tsp. soy, 1 tsp. mirin in a small jug, for ease of pouring.
  2. Heat a non-stick pan on a medium heat and rub the surface with kitchen
    paper dipped in oil. When the pan is just hot enough to sizzle, pour just enough egg mix to cover the base.
  3. The process of rolling is a little tricky; it will be necessary to lift the pan away from the heat at various stages to avoid burning. Roll the first layer neatly from one side to the other, using a flexible spatula or chopsticks.
  4. Rub the pan with a little more oil and pour a second layer, lifting the first roll to allow the liquid under. Repeat the rolling action in the opposite direction. At this stage, you can sprinkle some chives on the next layer after pouring the egg.
  5. Continue until all the egg is used and each time tucking the roll against the edge of the pan to keep its shape. Each roll action should start while the egg is still a little soft on top but the completed omelette can be turned to colour a little.
  6. Carefully turn out onto a plate and allow to cool. Cut into thin slices for serving.
  7. For the mushrooms. Place the remaining soy and mirin in a small pan and bring to the boil.
  8. Add the sliced or quartered mushrooms and simmer until the liquid has evaporated. Drain and leave aside to cool.
  9. Blanche the finely shredded cabbage in boiling water for just a minute. Rinse immediately in cold water and drain.
  10. Assemble on a plate (see photo) by forming the rice with a ramekin dish or similar shape and arrange the mushrooms and cabbage as shown.
  11. Sprinkle with sesame seeds, chive flowers, and toasted nori flakes as a garnish.
  12. If all this is too troublesome just mix them together for a lunch box or bowl.
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