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.

Ingredients

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

Directions

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.

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

Related Recipe

Braised Chicken and Vegetables Read

In order to brighten the green of okra, use usu-kuchi soy sauce. The okra absorbs the flavor of the... Read

Read

Recommended Restaurant

Recommended Destinations

Recommended Event

AD

Copyright © 2000-2012 FINEX Co., Ltd.