Edamame/枝豆 seem to become evermore popular throughout the world.
It is ironic that common soy beans were not Japanese originally to later become a Japanese specialty in its unripe shape!
Everyone knows about Spanish omelettes. Her is a simple recipe combining Spanish and Japanese Cuisines that I’m sure everyone will be able to expand on:
Edamame Spanish Omelette!
INGREDIENTS: For a 20cm-diameter frypan
Potatoes: 3 medium
-Onion: half 1 medium/thinly sliced
-Salt: 1 teaspoon or as appropriate
-Olive oil: 2 tablespoons
-Edamame: 100 g (beans only)
-Boil the edamame enough to be able to peel the beans easily.
-Peel potatoes. Cut lengthwise in 4 portions and cut each portion in about 3cm thick strips. Cut strips into 3 cm long pieces. Wash rapidly and drain.
-Pour oil in a frypan. Add salt (imporatnt point) first. Throw in potatoes and fry for a short while until potato pieces are completely coated with oil.
-Reduce fire to medium low. Cover with glass lid. Cook/simmer for 10 minutes.
Turn over from time to time to evenly cook potatoes. Avoid “burning” them. Once the potatoes have become translucent (if 10 minutes have not elapsed, stop cooking!), switch fire and Pour excess oil in a small bowl.
-Beat the eggs in a bowl and season according to preference. No need for more salt!
-Throw the edamame and sliced onion into the frypan containg the potatoes. Add the oil back.
-Turn the frypan around to coat all the vegetables with the ol. Cook over a small fire for about 5 minutes. Trurn over from time to time for even cooking. Avoid “burning” the vegetables.
-Season the vegetables according to preference. No need for more salt!
-Add the beaten eggs evenly. Fry, turning from time to time.
If you want to cook only on one side keep frying until the omelette is ready.
If you want to cook on bothe sides, get a plate ready in your other hand and turn the omelette onto the plate and let it slide again into the frypan. Repeat operation 2 or 3 times if necessary.
-Check by pressing a finger on the middle of the omellette. It shouldn’t sink.
-Serve on a large plate as it is or cut to size.
-Serve with a green salad and white wine!
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