From my kitchen in Japan
The main technique is simple: make the eggs fluffy first and remove them, rather than leaving them in the pan while everything else cooks.
Ingredients
- Chinese chives60 g
- Eggs3
- Vegetable oil3 tbsp
- Salt1/2 tsp
- Sugar1 tsp
- Pepper0.1 tsp
- Chicken stock2 tbsp
- WaterAbout 100 ml
- Potato starch2 tsp
- Water for slurryAbout 50 ml
- Sesame oil0.1 tsp
How to make it
- Heat the oil and cook the beaten eggs until fluffy. Remove the eggs and set aside.
- Put 100 ml water and the seasonings in the pan. Add the Chinese chives and cooked egg and stir-fry.
- Mix potato starch with 50 ml water. Add the slurry to the hot pan, stir over high heat until thickened, then finish with a small amount of sesame oil.
About the author
Mitsuhiro Eguchi
A Japanese home cook sharing practical Japanese recipes, ingredient workarounds and lessons from cooking in Japan.
About Mitsuhiro