Souffle omelet | Hotel de Mikuni's recipe transcription

Cut bacon into cubes, cut shiitake mushrooms into 4 equal parts, and slice garlic.

Divide the egg into yolk and egg white, and whisk the egg white. Add fresh cream to the egg yolk and mix.

Heat butter (half the amount) in a frying pan and fry bacon, garlic, and shiitake mushrooms in that order over medium heat. Lightly salt and pepper.

After whipping the egg whites to the extent that they are horny, mix them in a bowl of egg yolks.

Heat the butter (half the amount) in a frying pan, pour in the egg liquid and bake slowly over low heat. Lightly salt and pepper, and when the heat is on, add the stir-fried ingredients.

Place the ingredients on the plate with the side down.