A classic Taiwanese egg side dish suitable as a standalone item or mixed in with congee.
- 6 eggs, beaten
- 5 ounces preserved daikon, chopped
- 3 tablespoons green onion, chopped
- 4 tablespoons water
- Vegetable oil
0) Preserved daikon comes in two varieties, sweet or salty, this recipe uses the salty variety. Available at your local Asian supermarket.
1) Measure out 5 ounces of preserved daikon
2) Soak daikon in cold water
3) Slice the green onion into discs
4) 3 tablespoons worth of green onions
5) Drain and chop daikon
6) Beat eggs into a smooth mixture
7) Add green onions to the eggs
8) Add four tablespoons of water to the egg mixture
9) Heat a tablespoon of oil in a non-stick skillet over medium heat
10) Add daikon and fry until fragrant, a few minutes
11) Remove from the skillet and set aside
12) Add another tablespoon of oil to the skillet along with half of the fried daikon. Set temperature to medium low.
13) Spread out daikon in a single layer
14) Add half of the egg mixture to the skillet
15) When the omelette solidifies (it moves as a single piece when shaking the skillet) carefully flip to the other side.
16) Remove omelette to a serving platter and repeat with remaining ingredients
17) Enjoy your creation!