Japanese omelette

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!