Daikon Omelet

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



  1. Combine the daikon sticks with the salt and set in a strainer over a bowl for 20-30 m.
  2. Beat the eggs, add the pepper and set aside.
  3. Squeeze the daikon slivers out with your hands or a kitchen towel.
  4. Heat 1 T oil in a skillet over medium high heat until it shimmers.
  5. Explode the scallions just until fragrant, then add the daikon, and stirfry until just tender, approximately 3-5 m.
  6. Add 1 T oil if necessary, then add the eggs and more salt if desired.
  7. Immediately turn the heat to the lowest possible setting and cover the skillet.
  8. Cook until almost completely set on top, 3-5 m, then gently turn and cook until completely set, 1-2 m more.
  9. Slide gently onto a plate, and cut into diamonds, garnish with fresh scallions and soy sauce, and serve.

One Response

  1. interesting… i do love daikon!

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