Description
A home dish friendly to wallet and figure, bulking up the staple omelet of minced salted daikon (Caipu) and scallions by mixing finely chopped shirataki.
Restaurants serving Shirataki and Dried Daikon 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
- Shirataki
- Egg
- Caipu(Taiwan dried daikon)
- Scallions
- White pepper
- Veg oil
Instructions
- [Authentic Recipe]
- Parboil shirataki, squeeze, chop finely to ~1cm, dry-roast in pan to evaporate moisture.
- Wash Taiwan dried daikon (Caipu) to desalt, mince.
- Mix eggs, shirataki, Caipu, chopped scallions, a little white pepper in a bowl.
- Pour vigorously into a pan with generous hot oil, bake both sides fragrantly and crispy.
Learn more Spice, substitutes, tips
Key spices
Unique fermented Caipu aroma and scorching egg smell
Substitutes at Japanese supermarkets
Enoki mushrooms (similarly chopped to bulk up)
Pairing
Congee(best companion)、Soy milk
Trivia
[For Families] Taiwan's #1 'Mother's taste' Caipu Dan. Mixing shirataki reduces egg usage while finishing as a thick, fluffy omelet.
Eating tips & etiquette
[Unique Eating] Dip in Taiwan's unique sweet chili sauce (Tianla Jiang), eating it like Okonomiyaki!
Allergen
Egg