A Taiwanese/ Hakka classic. Preserved radish omelette is a fast, simple dish that goes SO well with rice. It’s salty, flavorful, eggy, fluffy, juicy, it’s all the things and kids LOVE it. Preserved radish omelette can be made with just two ingredients, but I like to add green onions to it.
Preserved Radish | 菜脯 (CàiBò) | 蘿蔔乾 (LúoBoGān)
Winter is radish(Daikon) season in Taiwan, and when there’s radish everywhere, people like to preserve it by salting and sun-drying the abundant radish. Preserved radish is then turned into various dishes, and preserved radish omelette is one of the most common ones.
菜脯 (CàiBò) is Taiwanese(dialect) for “蘿蔔乾 (LúoBoGān)” in mandarin, literally means “Radish Dry”. In Taiwan, preserved radish is generally salted. However, at the Asian Food Store here in the US, Thai preserved radish is more common and they come in two versions- “salted” or “sweet“. The “sweet” preserved radish is still salty, and is also used for making pad Thai(just in case you need another reason to get some).
You can use either in this dish, but fair warning that the “salt” version is extra salty. These preserved radishes also come in whole, chopped, or shredded.
Preserved Radish Omelette- EGGS
It seems like any food in Taiwan can turn into an egg dish. We love eggs. My dad LOVE eggs. Eggs are not just for breakfast, it’s for lunch, dinner, snacks! While chicken eggs are great for making this dish, duck eggs add an extra layer of flavor and richness to simple dishes like this.
- 3 TBsp Vegetable Oil Canola/Olive Oil/Avocado Oil
- 4 Eggs 2-3 duck eggs
- 1/4 C Sweet Preserved Radish (Chopped) See note for using "Salt" preserved radish
- 3 Sprigs of Spring Onion Chopped
- 1/4 tsp ground white pepper (Optional)
- 1/2 tsp Soy Sauce (Optional)
IF USING "SALT" PRESERVED RADISH
- Chop up the preserved radish, soak in warm water for 5 minutes, squeeze out the water. Repeat twice to get rid of some saltiness. Stir-fry in a hot, dry pan for 2 mins, set aside.
MAKING THE OMELETTE
- In a wok or a 8" Cast Iron pan, heat up 3TBsp oil on medium high.
- Crack and beat the eggs in a mixing bowl until slightly fluffy. Use a fork or whisk.
- Add the preserved radish, spring onion, and optional seasoning to the eggs, mix well.
- Make sure the oil is hot by inserting a wood chopstick to the oil, it should create mini bubbles rapidly.
- Pour the egg mixture into the pan/wok. Gently use a fork to move the eggs around by pulling the cooked eggs on the side to the middle. Stop when the eggs are not super runny anymore. Reduce heat to medium, and cook till the bottom is golden.
- Flip the egg and cook till the other side is golden as well.
- Remove from heat and serve.