Taiwanese Omelette with Dried Radish & Scallion (Tsai Bo Nung)
- camissonia
- Oct 18
- 1 min read
Another traditional Taiwanese dish that I grew up eating. We typically had this for breakfast with rice porridge. However, there's no rule that says you can't eat it with some steamed white rice at any other time of the day. Just sayin'...The radish in this dish is salted dried daikon radish that is readily available in most Asian markets. It typically comes in strips, but you can also buy them pre-chopped. Deeeeeelish!!
1
Note on the sauce:
*Dried preserved radish are salt-pickled/cured. They are used in both Chinese and Thai cuisine and available in most Asian markets and online.
Notes
1
Place 3/4 cup of chopped dried radish in a bowl and cover with water; let soak about 5 minutes, place in a colander and rinse well. Squeeze dry and set aside.
2
Beat the eggs in a bowl and stir in scallions & chopped dried radish; set aside.
3
Heat 1 tbsp of sesame oil over medium high heat in a skillet or wok. Add minced garlic & toss for a few seconds. Add dried radish and sauté for about 1 minute; add white pepper and sugar; stir briefly.
4
Add the beaten eggs to the pan and stir well. Cook the radish-egg mixture as you would scrambled eggs, pressing down with a spatula to get some color on the omelette. Do not overcook. Remove to a serving dish and serve with white rice or rice porridge.
Instructions
10 large eggs
3/4 cup preserved radish*
3 scallions chopped
3 cloves garlic minced
1/4 tsp white pepper
1/2 tsp sugar
1 tbsp sesame oil
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Taiwanese Omelette with Dried Preserved Radish & Scallions (Tsai Bo Nung)
Prep Time
10 min
Cooking Time
15 min
Rest Time
0
Total Time
25 min
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