RecipeWarabi in egg omelet

Parboil warabi (bracken) in dashi soup for a short time and then slowly and evenly pour beaten egg over it. Immediately turn off the heat after adding the egg and let it sit until the egg becomes fluffy.


2 bundles (about 200 g) of warabi (bracken)

1/3 piece negi leek

4 eggs

800 – 900 mL dashi soup

4 tbsp (60 mL) mirin

4 tbsp (60 mL) usukuchi (light-colored) soy sauce

a pinch of salt


1 Soak the warabi in hot water with ash for 1 day to remove the harshness.

2 Wash the warabi under running water to wash off the ash completely.

3 Bring plenty of water to boil in a pot (adding 0.8% salt to the water) and cook the warabi in the boiling water. Make sure to put the bottom part first into the water.

4 After boiling the warabi briefly, drain it, and soak it in a bowl with running water.

5 Drain the warabi and cut it into bite-sized pieces (only the top part is used for this dish). Cut the negi leek into thin diagonal slices.

6 Put the dashi soup, mirin, usukuchi (light-colored) soy sauce, and a pinch of salt into the pot, bring it to a boil, and put the warabi and negi into the pot.

7 Turn the heat to high and pour the beaten eggs through a punched ladle evenly over the contents of the pot. After adding all the eggs, turn off the heat. It is important to NOT stir the contents of the pot.

8 After the eggs solidify with the residual heat, dish it up.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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