Niratama Garlic Chive And Egg Food

NIRATAMA (CHINESE CHIVES & EGGS)

Steps:

• Add the potato starch, sugar, salt, dashi, and soy sauce to a bowl and whisk until the mixture is smooth and free of lumps.
• Break the eggs into the potato starch mixture and beat the eggs until they're mostly uniform in color.
• Heat a frying pan over medium heat and add the vegetable oil and garlic chives.
• Sautee the chives until they're vibrant green and not sweating liquid anymore.
• Add the egg mixture and let it cook for a few seconds until the bottom layer of egg starts to go opaque.
• Gently scramble the eggs, pulling up the cooked layer from the bottom of the pan and allowing the uncooked egg to run underneath.

NIRATAMA (GARLIC CHIVE AND EGG)

Steps:

• First, cut the garlic chives into 3-4cm pieces.
• Crack 3 eggs into a bowl and add 1/2 tsp oyster sauce, 1/4 tsp chicken stock powder, 1/4 tsp salt, 1 tsp sugar and 1 pinch black pepper. Whisk well.
• Heat up a frying pan or wok on a high heat and add 1 tbsp vegetable oil.
• Once hot, add the garlic chives to the pan and stir fry for 30 seconds.
• After 30 seconds of cooking, transfer the garlic chives to the egg mixture and mix well.
• Add 1 more tbsp of oil to the same pan/wok and pour the egg mixture in.
• Scramble the egg until almost cooked and then remove it from the heat.
• Transfer to a serving dish and drizzle with 1 tsp of sesame oil and a sprinkling of shichimi.
• Enjoy!

NIRATAMA (GARLIC CHIVE SCRAMBLED EGGS)

Steps:

• Thoroughly wash the garlic chives in a bowl of water as they tend to hold a lot of grit towards the stems. Chop them into 1" (3 centimeter) lengths.
• Beat the eggs, sugar, soy sauce and salt together in a small bowl until uniform in color.
• Heat a nonstick frying pan, over medium-high heat, until hot. Add the oil and then the garlic chives, sautéing until they're bright green and wilted.
• Pour the eggs into the pan and turn down the heat. Let this cook until you see the bottom of the egg go from translucent to opaque.
• Give it a gentle stir, scraping the cooked egg up off the bottom of the pan, with a spatula and allowing the raw egg to run underneath. Let this cook until the bottom layer turns opaque and stir again.
• Repeat step 5 until the egg has reached your desired doneness. Keep in mind that the egg will continue to cook a little after you take it off the heat, so you want to aim for the niratama to to be just a bit less cooked than you want it.