Here’s a simple variation of the Chinese Omelet recipe using daikon. My kids joke that you could kill someone with the daikon we find at the farmers’ market here in Southern California – they can be absolutely huge! I would recommend seeking out the smaller ones for this sort of dish and reserve the larger ones for longer cooking methods such as braises and soups – they can be quite tough. For more information on daikon, visit the Kitazawa Seed Company. Again, use a very well seasoned skillet to keep the omelet from sticking.
- 1 small daikon, peeled and cut into matchsticks, approximately 1/16 x 1/16 x 1.5″
- 1/2 tsp salt, more to taste
- 4 large eggs (buy eggs from pastured chickens, if you can – the flavor and health benefits are much better than conventional eggs, and you’ll be doing the environment a favor as well!)
- 1 pinch freshly ground pepper – white, black, or even Sichuan peppercorn
- 2 scallions, minced
- 2 T oil
- minced scallions
- light soy sauce
- Combine the daikon sticks with the salt and set in a strainer over a bowl for 20-30 m.
- Beat the eggs, add the pepper and set aside.
- Squeeze the daikon slivers out with your hands or a kitchen towel.
- Heat 1 T oil in a skillet over medium high heat until it shimmers.
- Explode the scallions just until fragrant, then add the daikon, and stirfry until just tender, approximately 3-5 m.
- Add 1 T oil if necessary, then add the eggs and more salt if desired.
- Immediately turn the heat to the lowest possible setting and cover the skillet.
- Cook until almost completely set on top, 3-5 m, then gently turn and cook until completely set, 1-2 m more.
- Slide gently onto a plate, and cut into diamonds, garnish with fresh scallions and soy sauce, and serve.