Cut the mochi cakes into about 1 cm dice and the vegetables into smaller dice. Dice the potatoes in their skins, and boil or microwave them. 1 potato takes about 2 minutes in the microwave.
Put a generous amount of oil in a frying pan, and sauté the bacon.
Add the potato and mochi. Mix to coat all the pieces with oil. If you are using cabbage, add it now.
Turn the heat down to low and cover with a lid or foil. Cook for 10 minutes.
In the meantime, beat the eggs and add the mayonnaise, salt and pepper. If you like mayonnaise, you can add more than the amount listed.
When the surface of the mochi in the frying pan has softened, pour the egg mixture over the whole thing evenly. Cover with a lid and cook for another 5 minutes.
Even if it looks like some of the egg mixture is still half-cooked, flip the entire thing over in one go. Put the lid back on and cook for another 5 minutes.
Flip it over again onto a serving plate.
Story Behind this Recipe
I had this at a restaurant and it was so delicious I wanted to have it at home, too.
In Step 6, if the mochi is not soft and gooey yet, cook it for a while longer. When you transfer the omelette to a serving plate in Step 8, poke it with a chop stick to see if the mochi is soft and cooked through.