Sunday, December 28, 2008

Radish Sliver Omelet

Does anyone else have a hard time making omelets? No matter what I try it seems I always end up with scrambled eggs. It tastes just as good, but doesn't look right. Well that happened again when I tried to make this Radish Sliver Omelet. I should have know that if I have such a hard time making an omelet in a regular pan that I would be even more challenged using a wok!

Still, I love using daikon and the more I work with it the more versatile I can see that it is. I mean radish and eggs? Normally not something I would salivate for but since I know the daikon has a mild flavor I thought I'd give it a try. And I'm glad I did because this is a nice, light omelet that is even kind of fresh in flavor. Perfect for lunch! And speaking of lunch, even though I originally made this for dinner, I had the leftovers cold, right out of the fridge, with an English muffin and it was awesome!

Radish Sliver Omelet
luo bu si jian dan

10 oz. Asian radish (daikon)
salt and pepper
4 eggs
5 scallions, green parts only, finely sliced
3 Tbsp. peanut oil

Cut the radish into very thin slices, and then in very fin slivers. Sprinkle with 1/2 teaspoon salt, mix well, and leave for 30 minutes. Meanwhile, beat the eggs with salt to taste. Add the sliced scallions and set aside.

Squeeze as much water as possible out of the radish slivers.

Heat the peanut oil in a wok or skillet over a high flame. Add the radish slivers and stir-fry for a few minutes to dry out some of the remaining moisture. Turn the heat down a little, add the eggs and mix gently to incorporate. As the omelet cooks, gently push in from the edge so the egg forms soft, loose folds. When the underside is golden, turn the omelet over and fry the other side until also golden. Serve with a sprinkling of pepper to taste.

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