Saturday, May 19, 2007

Black Radish Omelet

When I'm eating alone and don't happen to have any leftovers to finish (admittedly, this happens rarely) I usually go for an omelet. It's fast, easy, you can vary the ingredients indefinitely, and it tastes great plonked on whatever bread you have around. This time, I used sourdough rye crispbread with nettles - bought, not made, although I may have to copy this some day.

Black Radish Omelet

The recipe comes from Fuchsia Dunlop's Revolutionary Chinese Cookbook, which I got just this week - this was the first thing I tried, but certainly not the last! (Note to self: find fermented black beans somewhere.) Of course, the book called for daikon radish, which I didn't have, so instead I went for black radish which tastes very similar to me. (At least my dictionary tells me it's black radish, however there's not actually anything black about the ones you get here - I was going to say Finnish but, um, these were from Italy - and the small thin ones are fairly mild.)

Black Radish Omelet
adapted from Revolutionary Chinese Cookbook, serves 2

about 150 g young black radish (one smallish radish)
½: tsp salt
3 sprigs spring onions
1 tbsp groundnut oil
3 eggs
salt & pepper

Slice the radish thinly, then cut the slices into strips. Sprinkle with salt and let stand for half an hour. Whip the eggs lightly and season with salt and pepper. Slice the spring onions thinly and mix into the eggs.

Heat the oil in a medium-sized nonstick pan. Squeeze out as much liquid from the radishes as you can (I know I read somewhere about drying shredded potatoes in a ricer for hash, that'd probably go well here, too) and stir fry in the pan for a few minutes. Pour in the eggs and fry on medium-low for a few minutes. When the omelet's solidified and taken some color at the bottom, flip it over and fry on the other side for a minute or so. Sprinkle with more pepper and chopped cilantro.


Rose said...

This is gourmet omelette! Beatiful pictures.

jenjen said...

I've never seen an omelette look better. This looks delicious. and as always your photograhy is excellent.

Brilynn said...

I used to tease my mom and say that the only thing she knew how to make was omelets because when it was only her and I for dinner that was usually what she made.

joey said...

Omelettes are a great easy dish to whip up when you're alone and pressed for time...actually, they are great anytime :) And your's is gorgeous! Your photos are always fantastic :)

deinin said...

Rose & jenjen - thanks!

Brilynn - I can't really blame her!

Joey - this had a beautiful taste, too! Although not exactly the kind of thing you'd expect in a Chinese cookbook...

Enk said...

You can get fermented black beans at Aseanic Trading on Kolmas linja and Vii Voan down the street at least.

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