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Dans la lune

March 3, 2016

Japanese omelette

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omulette

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Japanese potato omelette

Print this recipe
Persons
4
Japanese potato 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!
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