Ingredients
- 4 large eggs
- 2 scallions
- 3 tbsp canola oil
- 2/3 cup finely diced yellow onion
- 1/3 cup finely diced peeled daikon
- 3 shiitake, finely sliced
- 5 cups dashi
- 1 tsp sake
- 1 tsp find-ground sea salt
- pepper
- 20 snap peas, cut into thirds
- 1 tsp soy
Preparation
Step 1
1. Whisk eggs in medium bowl.
2. Cut one scallion into half inch batons for soup and thinly slice the other for garnish.
3. Place a wok over high heat. Add 1 tbsp. oil and swirl When oil begins to simmer, lower the heat to medium-high and add eggs. Fry the egg disk for 2 minutes, flip and cook 1 more minute. Transfer to plate and when egg has cooled, tear into bite sized pieces.
4. Add remaining oil to wok. When hot, add onion, daikon, and shiitake. Stir-fry for 3 minutes. Add dashi, sake, salt, and pepper, and bring to a boil. Reduce to medium and simmer for 3 minutes.
6. Add the bits of torm omelette to the soup, along with snap peas, scallion batons, and soy. Cook over high for 1-2 minutes.
Serve in bowls and garnish with sliced scallions.