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Spanish-Japanese Eggs 
日西卵焼き Tortilla a la japonesa 
#FoossaFood
Today for brunch, I created a mash-up of two of my 
favorite egg dishes: Spanish tortilla, a thick omelet with 
potatoes, ...
INGREDIENTS 
• 1 scallion, thinly sliced 
• yuzukoshō (a kind of Japanese 
fermented green chili and citrus 
peel paste) 
...
1. Make Broth 
! 
Rinse the shiitake, kombu, and ginger and 
place in a medium saucepan with about a 
liter of cold water....
2. Prepare Satsumaimo 
! 
While the broth is simmering, cut the 
satsumaimo into 1/4 inch-thick half moons. 
Leave the ski...
3. Make Topping 
! 
While the satsumaimo is simmering in the 
broth, prepare the crunchy mushroom and 
kombu topping. 
! 
...
4. Final Assembly 
! 
Whisk 1/4 teaspoon of yuzukoshō and the 
scallion in about 1/4 cup of the reserved 
simmering liquid...
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Spanish-Japanese Eggs (Tortilla/Tamagoyaki Recipe)

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Today for brunch, I created a mash-up of two of my favorite egg dishes: Spanish tortilla, a thick omelet with potatoes, and Japanese tamagoyaki, a rolled omelet infused with a slightly sweet soy and dashi broth.

In place of regular potatoes, I use satsumaimo, a kind of Japanese sweet potato that is whiter and a bit firmer than American sweet potatoes. Of course, you can use whatever sweet potato you can find. I pre-cook the satsumaimo with a kind of delicate simmering technique called nimono before incorporating it into the omelet.

The recipe takes a bit of time to make from scratch, but the techniques are simple. I think it’s worth the effort and the perfect way to impress your family and friends with a fresh take on the usual weekend brunch fare.

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Spanish-Japanese Eggs (Tortilla/Tamagoyaki Recipe)

  1. 1. Spanish-Japanese Eggs 日西卵焼き Tortilla a la japonesa #FoossaFood
  2. 2. Today for brunch, I created a mash-up of two of my favorite egg dishes: Spanish tortilla, a thick omelet with potatoes, and Japanese tamagoyaki, a rolled omelet infused with a slightly sweet soy and dashi broth. ! In place of regular potatoes, I use satsumaimo, a kind of Japanese sweet potato that is whiter and a bit firmer than American sweet potatoes. Of course, you can use whatever sweet potato you can find. I pre-cook the satsumaimo with a kind of delicate simmering technique called nimono before incorporating it into the omelet. The recipe takes a bit of time to make from scratch, but the techniques are simple. I think it’s worth the effort and the perfect way to impress your family and friends with a fresh take on the usual weekend brunch fare. ! Lee-Sean Huang / @leesean #FoossaFood
  3. 3. INGREDIENTS • 1 scallion, thinly sliced • yuzukoshō (a kind of Japanese fermented green chili and citrus peel paste) • soy sauce • mirin (sweet rice wine) and sake • extra virgin olive oil • sesame seeds • red chili flakes/cayenne pepper • pimentón (Spanish smoked paprika) • brown sugar, salt and pepper #FoossaFood • 1 piece of kombu • 3 thin slices of fresh ginger • 4-5 dried shiitake (mushrooms) • 1 handful of katsuobushi (dried bonito flakes) • 1 satsumaimo (Japanese sweet potato), substitute the American kind if you can’t find the Japanese kind • 1 clove of garlic, thinly sliced • sesame oil • 8 medium organic eggs
  4. 4. 1. Make Broth ! Rinse the shiitake, kombu, and ginger and place in a medium saucepan with about a liter of cold water. ! Bring to a simmer, and cook gently for 30 minutes, uncovered. ! Pick out the kombu and mushrooms and reserve. Leave in the ginger. ! Bring to a boil and toss in the katsuobushi. Turn off heat, let cool for 10 minutes and strain. Discard katsuobushi and ginger. ! ! Add 2 tablespoons of soy sauce and sugar, 1 tablespoon each of mirin and sake. Add salt to taste. It should be salty and a bit sweet but not too overwhelming. #FoossaFood
  5. 5. 2. Prepare Satsumaimo ! While the broth is simmering, cut the satsumaimo into 1/4 inch-thick half moons. Leave the skin on, but trim off any dried-out or dark bits. ! Soak the satsumaimo slices in cold water until ready to use. This removes some of the extra starch and prevents oxidation, which turns the sweet potato brown. ! #FoossaFood ! Drain the satsumaimo slices from the cold water and simmer in the broth from the previous step for 15-20 minutes until soft but not falling apart. ! Remove satsumaimo from cooking liquid, reserving some of the broth.
  6. 6. 3. Make Topping ! While the satsumaimo is simmering in the broth, prepare the crunchy mushroom and kombu topping. ! Thinly slice the kombu and shiitake reserved from the broth making. ! Heat about a teaspoon of the sesame oil in a small saucepan. Add in the sliced kombu and shiitake along with the sliced garlic. #FoossaFood Season with a few pinches of red chili powder and/or cayenne, freshly grated black pepper and sugar. Add a small splash each of sake, mirin, and soy sauce. ! Cook until liquid is absorbed and mixture looks dark and crunchy. Sprinkle on white sesame seeds.
  7. 7. 4. Final Assembly ! Whisk 1/4 teaspoon of yuzukoshō and the scallion in about 1/4 cup of the reserved simmering liquid. Beat in the eggs. ! Heat a well-seasoned cast iron pan on a medium flame and coat with a thin layer of olive oil. Add the egg mixture, then add a layer of the satsumaimo slices. I had some extra sweet potato that I saved for another use. Then add the kombu and mushroom mixture on top. ! Continue cooking on low heat until edges look slightly solid. Finish in the broiler (1-2 minutes). The eggs should still be a little runny in the center. Drizzle with olive oil, sprinkle with pimentón, and serve. Enjoy! #FoossaFood

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