Description
A Taiwanese home dish mixing massive finely chopped enoki into egg liquid, pan-fried fragrantly. Egg fluffiness and enoki crispness coexist.
Restaurants serving Enoki Mushroom 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
- Enoki mushrooms(massive)
- Egg
- Scallions
- Salt
- White pepper
- Sesame oil
- Veg oil
Instructions
- [Authentic Recipe]
- Trim enoki bases, chop finely to ~1cm lengths.
- Beat eggs in a bowl, add chopped enoki, chopped scallions, salt, a little white pepper and sesame oil; mix well (*Volume of enoki should exceed egg liquid).
- Heat slightly generous oil in a pan, pour egg liquid vigorously.
- Bake slowly on medium; when bottom sets golden, flip it 'heave-ho'.
- Finish when both sides are fragrantly baked.
Learn more Spice, substitutes, tips
Key spices
Sesame oil savoriness and baking egg smell
Substitutes at Japanese supermarkets
Dried daikon (becomes Taiwan staple 'Caipu Dan')
Pairing
Light congee、Tomato soup
Trivia
[For Families] A menu born from mothers' frugality, often in corners of Taiwan bentos. Mixing massive enoki reduces egg amount while boosting volume, drastically cutting calories. Enoki fiber sustains satiety, making it a perfect side presence during diets.
Eating tips & etiquette
[Unique Eating] Dump Taiwan's unique 'sweet Jiangyou Gao' and Taiwan's sweet 'mayo' double, shoveling it down as an Okonomiyaki-style junk flavor!
Allergen
Egg, Sesame, Soy (from soy sauce)