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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is great for breakfast with a bowl of rice or also in a bento. Soy Sauce is optional. Ingredients:
2 eggs |
1/8 cup shelled frozen edamame |
1 scallion |
1 tablespoon grapeseed oil |
1/3 cup yellow onion |
2/3 cup napa cabbage |
3 cups dashi stock |
1/2 teaspoon sake |
1/2 teaspoon sea salt |
black pepper |
1/2 teaspoon soy sauce |
Directions:
1. Cut scallion into 1/2 inch sticks, keeping green and white portions separate. Finely chop onion and napa.
2. Whisk 2 eggs together thoroughly.
3. Put a wok or pan over high heat, swish 1/2 tbs. grapeseed oil around the wok. Add the eggs. When it is no longer runny in the center flip it over for a few seconds. Transfer to a plate.
4. Add the rest of the oil to the wok. Add yellow onion and napa, stir-fry for approximately 2 minutes. Pour dashi stock over stir-fry and add sake, salt and a few dashes of pepper. Bring to a boil, then reduce heat and simmer for 3 minutes.
5. Tear the egg into bitesized pieces. Add egg, edamame, scallion sticks-white portion-(and soy sauce if using)to the wok. Simmer for 2 minutes. Garnish with remaining scallion tops.
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