Description
A massive staple omelet in Taiwanese eateries, where plenty of dried whitebait (Wenzaiyu) and green scallions are mixed into eggs and 'shallow-fried' fragrantly and fluffily in generous oil.
Restaurants serving Whitebait 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
- Dried whitebait(Wenzaiyu)
- Egg
- Green scallions
- White pepper
- Generous oil
Instructions
- [Authentic Recipe]
- [Whitebait Prep] Prepare 'Wenzaiyu' (dried or raw whitebait/shirasu) sold in Taiwanese markets. If too salty, wash lightly and squeeze dry.
- Crack several eggs (3-
- into a bowl, add massive chopped green scallions, whitebait, white pepper, a little salt (adjust to whitebait's saltiness), mix well.
- [Taiwanese Omelet Secret] Add a generous '3-
- tbsp' of oil to a wok (or pan), heat until smoking.
- Vigorously pour the egg mixture. It sizzles loudly, absorbing oil and puffing up.
- Stir the center slightly with a ladle to cook, then flip.
- 'Shallow-fry' until both sides get savory 'golden brown char marks' and the edges become ultra-crispy to finish.
Learn more Spice, substitutes, tips
Key spices
White pepper and scorched scallion savoriness
Substitutes at Japanese supermarkets
Japanese boiled Shirasu or Chirimenjako
Pairing
White Rice or Congee(Sweet potato congee)
Trivia
[For Everyone] The ace of the omelet world, rivaling Taiwan's Caipu Dan (Dried daikon omelet). Unlike Japanese Tamagoyaki, it's cooked 'like frying' in generous oil, making the outside texture crispy and savory. Packed with whitebait umami and calcium, a home flavor loved by all ages and genders.
Eating tips & etiquette
[Unique Eating] Bite from the crispy charred edges of the egg, tasting the whitebait's saltiness and egg's sweetness, adding a little of Taiwan's sweet 'Jiangyou Gao (thick soy sauce)' to eat!
Allergen
Egg, Seafood (Whitebait)