breakfast
11% cream
Japanese omelet with bacon
Ingredients
Eggs
3
Soy sauce
10 ml
Mirin sauce
6 g
Bacon
60 g
White sesame seeds
2 g
Baby spinach
25 g
Sesame sauce
20 g
Cherry tomatoes
30 g
Tonkatsu sauce
20 ml
Method of preparation
- Mix the eggs, cream, soy sauce, and mirin until smooth (no need to whisk into a froth like for a French omelet).
- Divide the egg mixture into 3 equal parts. Pour one part of the egg mixture into a hot, oiled skillet and begin rolling the omelet into a roll. Next, without removing the rolled-up omelet, pour another portion of the mixture into the pan so that some of it goes under the already-rolled omelet, and begin rolling it up again. Repeat the same process with the third portion of the mixture. The omelet is traditionally cooked in a special rectangular pan, but if you don’t have one, a regular round pan will work.
- Fry the bacon.
- Mix the spinach with the halved cherry tomatoes and sesame sauce.
- Place the omelet on a large round plate, top with the fried bacon, drizzle with tonkatsu sauce, and sprinkle with chopped green onions and toasted white sesame seeds. Arrange the spinach and cherry tomato salad in a mound next to the omelet on the plate.
