Niratama Garlic Chive And Egg Recipes

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 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.