How to Make Japanese Dried Radish Omelet Asian Cooking Recipe Cuisine

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Japan Dried Radish Omelet


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 1 cup preserve salted radish (chye poh), rinsed in cold water, patted dry and finely chopped

 1 red finger-length chili, seeded and minced

 3 eggs

 ground white pepper

 2 tbsp oil


Directions:

 Whisk together the egg, chili and radish and season with pepper. 

 Heat some oil in an omelet pan and fry the omelet in 2 or 3 batches. Coat the base of the pan with a thin layer of the mixture. Spread with the back of a fork to help the mixture thicken as soon as possible, pulling the edges in to the pan center and tipping the pan to spread uncooked mixture to the edges.

 When the surface is lightly set and dry looking, loosed around the edges with a spatula.
Turn the omelet and cook a further 5 seconds. Slide the omelet onto a rack or plate and repeat the process with remaining mixture.



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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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