Jo's Taiwanese Omelet (Dan Bing) with roasted greens | | |
Recipe type: Breakfast
- 8 Tbsp AP Flour
- 2 Tbsp and 1 tsp cornstarch
- 220 ml cold water(scant cup)
- 2 pinch kosher salt
- 1 Tbsp chopped chives for egg mixture
- 1 Tbsp chopped chives for sprinkling
- 1 Tbsp chopped parsley for sprinkling
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- 3 eggs
- 2 grinds fresh black pepper
- 3 Tbsp water
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- THICK SWEET DIPPING SAUCE:
- Tbsp cornstarch
- Tbsp cold water
- 2/3 cup of water
- 1/3 cup of Bragg Aminos or soy sauce
- Tbsp sugar
- Mix together water flour, salt, and cornstarch
- Let mixture stand for 10 minutes
- Beat eggs, water, chives and pepper together
- Coat an 6 or 8 inch pan with coconut oil
- Heat on medium low
- When pan is hot, ladle 1/8 cup of the flour/cornstarch/water mixture into the middle of the pan
- Rotate pan to coat the bottom
- Cook until it becomes translucent
- Pour 2 Tbsp of egg mixture in the middle of crepe, then swirl egg mixture around crepe til coated
- Sprinkle chives evenly over top of egg
- When the sides of the eggs become lighter in color, fold into thirds
- After 30 seconds, flip the roll to the other side
- Plate omelet seam side down
- Cut into smaller pieces if you wish and be sure the eggs are thoroughly cooked
- THICK SWEET DIPPING SAUCE:
- Dissolve the cornstarch into cold water.
- Mix the Braggs Aminos or soy sauce, sugar and water, and bring to a boil, stirring frequently (feel free to add minced garlic and/or red chili flakes at this time)
- Add cornstarch and water mixture while still stirring
- Continue stirring until desired thickness is reached (a minute or two)
- Remove from heat and allow to cool
Recipe by Food Filled Life at http://foodfilledlife.com/2014/01/01/jos-taiwanese-omelet-dan-bing-with-roasted-greens/