Japanese omelette

Ingredients

• 200g chopped bacon
• 20g fresh ginger - finely chopped
• 4 garlic cloves - finely chopped
• 3 large potatoes - cut into 1/4 inch cubes
• 1 carrot - cut into 1/4 inch cubes
• 1 onion - cut into 1/4 inch cubes
• 25g butter
• 1 tsp garlic powder
• 2 tbsp tsuyu
• pepper and salt to taste

• 4 eggs
• 1/2 tbsp sugar
• 1/4 tsp salt

• Ketchup to taste

Instructions

• 1. In a large pan, fry garlic and ginger with 1 tbsp vegetable oil until they are fragrant. Add bacon and fry until no longer pink.
• 2. Add onion, carrot and potatoes. Mix well. Cover and simmer them, stirring occasionally to prevent burning until they are soft.
• 3. Add garlic powder, pepper and salt (to taste), butter and finally tsuyu. Stir them to combine well evenly. Set aside.
• 4. Beat eggs, sugar and salt together. Heat vegetable oil (about 1/2 tbsp) in a frying pan. Pour some of the egg mixture on the frying pan when the heat is good, over medium-high heat. Place potato mixture in the middle of the egg sheet and fold top and form it to an oval shape.
• 5. Drizzle the ketchup on top for decoration and for more taste.
• Serve hot!

https://www.atelierlalune.com/2016/03/japanese-omelette/

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