Autumn #5: Tororo Omelet / 秋＃５：とろろのオムレツ

Can't make an omelet without breaking any eggs? Not always.
英語のことわざで「卵を割らずにオムレツは作れない。」賛成できません。

Faced with the terrifying prospect of having to clear my fridge of leftovers before being able to buy new ingredients to play with, I disproved one old proverb while proving another: "Necessity is the mother of invention."
冷蔵庫にある材料を使わなきゃと思いながら、この卵を割らないオムレツを作った。

At my disposal: the nagaimo and edamame of Autumn #3, leftover rice, and little sweet red peppers. 使わなければならない材料は秋＃３の長いもと枝豆、残りのご飯と赤ピーマン。

I opted for a an omelet, the preparation of which was almost identical to Autumn #3, except I mixed the tororo with yuzu kosho (a spice made by grinding together the Japanese citrus fruit, yuzu, with chiles) and then fried it up in a pan, stuffed (rather overzealously) with edamame, slivers of red pepper, and rice.
作り方はだいたい秋＃３のとろろ丼と同じですが、とろろにゆずこしょうを入れて、フライパンで揚げた。中に（ちょっと多めの）枝豆、ご飯、赤ピーマンも入れた。

And: voila!
じゃじゃーん!

 

The nicest part was probably the bits in which the edamame got fried into the tororo:
一番気に入れたのは枝豆もとろろと一緒にに揚げたところかなー

ごちそうさまでした！