To learn more about this recipe, see our related story, Turning Japanese, in our New York edition.
Adapted from Masato Shimizu, 15 East, New York City
Yield: Serves 6
Cook Time: 20 minutes
½ pound fresh shrimp, peeled and deveined
One 6-ounce piece Japanese mountain yam (yama emo), peeled and grated
7 large eggs
2/3 cup plus 1 tablespoon packed light brown sugar
1 tablespoon soy sauce
1½ teaspoons mirin (Japanese rice wine)
Pinch kosher salt
1 tablespoon vegetable oil
1. Rinse the shrimp under cold water. In a large mortar and pestle, pulverize the shrimp into a rough-textured paste (the shrimp can also be placed in a food processor and pulsed a few times until they become a rough-textured paste).
2. Add the grated yam, pulverizing to combine, and then incorporate the eggs, one at a time (if using a food processor, add the yam, pulsing a few times, then transfer the shrimp mixture to a medium bowl and whisk in the eggs, one at a time). Transfer to a medium bowl and stir in the brown sugar, soy sauce, mirin and salt.
3. Place a medium heavy-bottomed nonstick skillet over low heat. Pour the oil into a small bowl. Use chopsticks to dip a folded paper towel into the oil and use the towel to lightly coat the inside of the pan with the oil. Pour the egg mixture into the pan, cover and cook until the edges of the omelet are set, and the center of the omelet is glossy but not pooling with liquid, about 15 minutes.
4. Run a small spatula around the edges of the omelet to loosen it from the pan. Place a large plate or baking sheet over the pan and quickly flip the omelet over onto it (if using a rimmed baking sheet, make sure it's upside down for a completely flat surface without a raised edge). Use an offset spatula to slide the omelet back into the skillet and cook the underside until set and golden, about 5 minutes more.
5. Slide out onto a fresh plate or cutting board, slice into wedges and serve.
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