Heat 2 tsp of salad oil in a pan over medium heat.

Add 150g ground meat to the pan and cook until browned.

Add 100g chopped komatsuna and stir-fry until softened.

Season with a pinch of salt and pepper, then remove the mixture from the pan.

In a bowl, beat 2 eggs and add a pinch of salt.

Pour the eggs into the pan and cook over low heat until partially set.

Place the meat and komatsuna mixture on one side of the omelette, then fold the omelette over.

Mix 1 tbsp mayonnaise with 1 tsp ponzu soy sauce and drizzle over the omelette.