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.

1. Spanish-Japanese Eggs
日西卵焼き Tortilla a la japonesa
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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. 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
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• 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. 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.
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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.
!
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!
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. 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.
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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. 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!
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