A viral trend inspired by a classic Japanese, Chinese, and Taiwanese dish offers a delicious way to use up leftover dressed salad. This rolled, multilayered lettuce omelette not only reduces food waste but also makes an impressive table presentation.
The technique involves separating egg whites and yolks. First, mix the egg whites with lettuce and cook them in a pan until set, then roll the white layer. Next, pour the yolks into the same pan, allowing them to cook before rolling them around the white core. The result is a beautiful omelette with a white-green interior and a golden exterior.
While dressed salad works perfectly, fresh or wilted leaves are just as suitable. Bitter and spicy greens like mustard, mizuna, or rocket add extra flavor, but even iceberg lettuce—commonly used in modern Chinese versions—works well.
Serve the omelette plain or with accompaniments such as crispy chili oil, soy sauce with minced garlic and ginger, or miso mayo. For miso mayo, combine 60g mayonnaise with a tablespoon of white miso paste, then stir in an optional teaspoon of sesame oil, finely grated garlic and ginger, and a squeeze of lemon.