Soramame to kani no tamagoyaki / omelet with fava beans and crab

Slightly bitter fava beans give the omelet color and texture. Peeling off fava bean skins takes a bit of time, but with crab meat, this omelet is worth the effort.

<Ingredients>

2 eggs
2 tsp dashi
1 tsp soy sauce
1 tsp sake
1 tsp mirin
4-5 fava beans pods (20-25 beans)
Tiny handful (30 g) crab meat
Oil (not in photo)


<Directions>
1.

Shell fava beans by twisting pods.

Peel off skin.

Roughly chop.

2.

In a bowl, put eggs, and lightly beat while breaking lumps in egg whites apart and mixing with egg yolk. Add dashi, soy sauce, sake and mirin, and mix. Do not whip.

Add fava beans and crab meat, and mix well.

Make sure there are no large lumps of crab (thumbnail size maximum).

3.

Heat tamagoyakiki omelet pan well, put oil, and remove excess. Keep heat level at medium to medium low.

Pour 1/3 of egg mixture, spread to all corners, and quickly poke with chopsticks.

When half done, roll from the far end.

Apply oil on open area (paper towel used to absorb extra oil at the beginning is used to apply oil in photo).

Move omelet to far end, and apply oil on the front area.

Pour another 1/3 (1/2 of remaining egg mixture) in tamagoyakiki. Lift omelet at far end to let egg mixture go underneath. Poke quickly, and roll.

Repeat one more time.

Lower heat somewhat, and cook for a few minutes until done.

4.

Cut into desired number of pieces.

<Notes>

• Fava bean skin is removed because of its bitter taste and hard texture.
• Put larger pieces of crab meat and fava beans in the first two layers to ensure the finished dish has a smooth surface.
• I usually put a pinch of salt in the egg mixture, but it is omitted in this recipe because the crab meat has enough salt.