A Japanese-style take on the humble omelette, served with sushi rice, spicy mayo and quick pickles on the side

We eat a lot of omelettes in our house: they’re the perfect solution for an impromptu dinner, and they’re also endlessly customisable, so we never get bored with them. You can add butter, beat the eggs in the pan and roll to make it French, add spices, coriander and onion to make it Indian, or mirin and soy, as in today’s dish, for a trip to Japan. You could add any condiment or pickle from mayonnaise to ketchup and chilli oil to chimichurri, and bolster the meal with bread or rice. Today’s recipe is merely one of many wonderful scenic routes on which to take your omelette.