Soft, layered tamagoyaki with Veggie ’Nduja and soy, served with golden girolles. A considerably more interesting way to do eggs.

Ingredients

• 4 large eggs
• 40ml dashi
• 2 tsp symplicity Veggie ’Nduja
• 1 tsp soy sauce
• 100g girolles (chanterelle mushrooms)
• Neutral oil, for cooking
• A splash of rice vinegar
• Salt

Method

1. Whisk together the eggs, dashi, Veggie ’Nduja and soy sauce in a bowl until well combined.
2. Heat a little oil in a tamagoyaki pan or small non-stick frying pan over a medium heat.
3. Pour in a thin layer of the egg mixture and cook until just set on top.
4. Roll the omelette to one side of the pan, then pour in another thin layer. When almost set, roll it over the first layer.
5. Repeat until all the egg mixture has been used.
6. Transfer to a bamboo sushi mat, roll tightly and leave to rest for a few minutes before slicing.
7. Meanwhile, cook the girolles in a hot pan with a little oil for 1–2 minutes until golden.
8. Season with salt and a splash of rice vinegar.
9. Serve alongside the sliced tamagoyaki.