Cuttlefish Omelet
I can't stand the elasticity of squid! Mochimochi grill for people who don't like oysters
Description
A teppan dish using plenty of fresh cuttlefish (Huazhi) instead of oysters, cooked with sweet potato batter and egg for a standout texture.
Restaurants serving Cuttlefish Omelet
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cuttlefish
- Egg
- Sweet potato flour
- Chrysanthemum greens
- Special sauce
Instructions
- [Authentic Recipe]
- Cut fresh cuttlefish into 5mm rings or bite-sized pieces and parboil briefly to drain.
- Mix sweet potato flour, potato starch, and water to make a batter that cooks translucent.
- Heat lard on a griddle, arrange cuttlefish, and sear until fragrant.
- Pour batter over the cuttlefish in a circle, crack an egg, and break the yolk.
- Top with chrysanthemum greens (or bok choy), flip, and cook until the edges are crispy.
- Plate and pour a generous amount of special sweet and savory pink sauce made from ketchup and sweet miso.
Learn more Spice, substitutes, tips
Key spices
Sweetness of special sauce
Substitutes at Japanese supermarkets
Frozen squid, Potato starch
Pairing
Tapioca Milk Tea
Trivia
[For Everyone] Alongside Oyster Omelet, it's one of the big two in Taiwan night markets. With less seafood odor, it's very popular among kids and tourists.
Eating tips & etiquette
[Unique Eating] Enjoy the 'double texture' of the bouncy cuttlefish and chewy batter, stuffing your cheeks with plenty of sweet and savory sauce!
Allergen
Squid, Egg, Soy, Wheat (in sauce)