Description
The ultimate supporting role in Taiwanese eateries: a Taiwanese-style omelet where massive 'Jiucengta (Taiwanese basil)' is mixed into eggs and fried crispy on the edges with generous oil and sesame oil.
Restaurants serving Taiwanese Basil 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
- Egg
- Jiucengta(Taiwanese Basil)
- Sesame oil
- Salt
- Soy sauce
Instructions
- [Authentic Recipe]
- Pick leaves of fresh Jiucengta (Taiwanese basil: purple stems, spicier/stronger than Italian basil), wash briefly, dry. Chop roughly to release aroma.
- Crack eggs (3-
- into a bowl, add chopped basil, salt, a little white pepper, and a secret 'few drops of sesame oil and soy sauce', beating well.
- Put slightly generous oil in a pan (mixing lard/sesame oil is even tastier), heat until just before smoking.
- Vigorously pour the egg liquid. The oil's heat explodes the basil aroma with a 'sizzle'.
- Stir widely, shape round when half-cooked.
- Toss the pan to flip, frying until both edges are crispy golden brown (a little char is delicious).
Learn more Spice, substitutes, tips
Key spices
Exotic aroma of Taiwanese basil
Substitutes at Japanese supermarkets
Sweet basil (aroma will be milder)
Pairing
Lu Rou Fan or Taiwan Beer
Trivia
[For Everyone] The ace egg dish splitting popularity with 'Caipu Dan (Dried Radish Omelet)' in Taiwanese taverns and home cooking. Extremely simple, but the basil aroma melting into the oil and egg creates a surprisingly rice-devouring side dish.
Eating tips & etiquette
[Unique Eating] Dip a little in Taiwan's sweet/spicy 'thick soy sauce (Jiangyou Gao)' or 'chili sauce', neutralizing the basil aroma and sauce sweetness with rice!
Allergen
Egg, Sesame, Soy, Wheat