Japanese-Style Omelet with Mushroom and Potato

An omelet big enough to feed the entire family 

Serving size: 4

Ingredients

1 Package (100g) Eryngii (King Trumpet) 
1 Package (100g) Bunashimeji 
2 Potatoes
1/2 and Onion 
2 Tsp Oil 
Salt, to taste
1 Tsp Sugar
1 Tsp Soy Sauce

For the eggs: 
3 eggs
2 Tsp Mayonnaise 
Salt, to taste 

For the Sauce: 
Sesame seeds
1 Tbsp Yogurt
2 Tbsp or less  Soy sauce

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Directions

1. Remove Bunashimeji from base and cut up into small pieces do the same for the Eryngii (King Trumpet) 
2. Mince onion. Cut Potatoes into cubes slightly less than one 1 inch and boil until softened, but not falling apart. 
3. In a frying pan, place potatoes, mushrooms, and cook with the lid on. season with sugar and soy sauce. 
4. Next, combine egg ingredients and add to the frying pan. 
5. Mix the sauce together and add to the omelet. 
6. Once the Omelet has finished cooking, flip over and serve on a plate  

Recipe adapted from www.hokto-kinoko.co.jp