4 skinned sole fillets 150g spring onions Salt ½ tsp sugar 40ml sake 2 eggs 1 tsp shoga (grated ginger) 2 tsp soy sauce
Sprinkle the fillets with salt and leave for 10-15 mins. Then dab off the salt with kitchen paper. Score the fillets lightly and place in a shallow, non-metallic dish. Combine the sake and grated ginger and pour over the fillets, marinade for 20 ~ 25 mins. Meanwhile, heat a little sesame oil in an omelette pan, beat the eggs with ½ tsp salt, sugar and soy sauce and finely slice the spring onions. Gently fry the spring onions until soft, add the egg mix and cook until just set. Divide into four and place one portion on each fillet. Cover the dish with tin foil and bake in a hot oven 190-200° for 15 mins. Country of origin: Japan