INGREDIENTS (Serves Four People)
|Young Sendai soybeans||50 g|
|Bacon (block)||80 g|
|Powdered cheese||As appropriate|
|Dashi (Japanese fish stock)||40 cc|
|Olive oil||10 cc|
Boil the young Sendai soybeans for about 2 minutes.
Boil the potatoes, unpeeled, for about 30–40 minutes. When they are ready, peel them.
Cut the bacon and potatoes into 1 cm cubes.
Heat olive oil in a frying pan and lightly sauté the soybeans, bacon and potatoes.
Mix the ingredients sautéed in step 4 with the eggs, powdered cheese and dashi in a bowl.
Heat olive oil in a frying pan, put the mixture from step 5 and fry it on medium heat, making a round shape. Turn it over, and when the surface is fully fried, turn the heat low and keep frying until it is thoroughly heated to the middle.
Tips from Chef Kimijima of Koishikawa Terrace
The addition of dashi makes this a Japanese-style Spanish omelet.
Kitaakari potatoes are recommended, because they are rich in starch and have a smooth texture.
When it is ready to serve, cut it like cake and serve it with ketchup and other sauces of your choice. You can of course enjoy it as is, to enjoy the rich taste of the young Sendai soybeans.
Recipe courtesy of Koishikawa Terrace