Farmer's Breakfast
Ingredients(Servings: 2)
Directions
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Cut sausages into 2 to 3 mm (1/6 in.) thick rounds.
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Thinly slice up the onion.
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Peel the potatoes, slice into 2 to 3 mm (1/6 in.) thick rounds, then into half moons and place into water. Boil for up to 1 minute in some salt (extra) added water then drain.
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Beat eggs, then add a pinch of salt and black pepper (extra).
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Slice the pickles in half lengthwise.
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Heat the vegetable oil in a fry pan, cook (2) until softened, then add in (1) and (3), quickly cook all together and sprinkle on the soy sauce.
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Add in the butter, once melted use a circular motion to add in (4). Pause a moment before shaking the fry pan back and forth. Once the egg mixture hardens, cover with a lid and cook for about 3 minutes over medium heat.
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Place (5) on top and cover with a large plate. Flip the fry pan over and remove the omelet onto the plate. Flip the omelet over and then return it to the fry pan, shake the fry pan back and forth until the bottom side of the omelet is also cooked to golden brown.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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