Saturday, October 29, 2011

Taiwanese-Style Omelette with Dried Radish & Scallion

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!!

8 large eggs
3/4 cup chopped dried radish
3 scallions, chopped
3 cloves garlic, minced
Pinch of white pepper
1/2 tsp. sugar
2 tsp. sesame oil

1. Place 3/4 cup of chopped dried radish in a medium bowl; to cut down on the saltiness, cover chopped radish with tap water & let soak about 30 minutes. Squeeze dry and set aside.

2. Beat the eggs in a bowl & set aside.

3. Heat 2 tsp. of sesame oil over medium high heat in a skillet or wok. Add minced garlic & toss for a few seconds. Add dried radish and saute for about 1 minute; add white pepper, sugar & sesame oil, stir, and remove from heat. Let radish mixture cool. 

4. Add cooled radish mixture and scallions to the beaten eggs & stir well. 

5. Add 1 tbsp. vegetable to skillet or wok over medium high heat. 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.

Dried radish, pre-chopped.

Soak the chopped dried radish about 30 minutes, drain, squeeze dry & set aside.

Minced garlic & chopped scallion.

Saute garlic in 2 tsp. sesame  oil.

Add dried radish & saute about 1 minute.

Season with white pepper & sugar. Remove from heat and let cool.

Stir the cooled radish mixture & scallions into the beaten eggs.

Heat 1 tbsp. vegetable oil over medium high heat in a skillet. Add egg mixture and cook like you would scrambled eggs (let the egg set on the bottom, then use spatula to cut through, turn over, and press down). Should be lightly browned but not overcooked.


  1. Thank you so much for all of these recipes! So many nostalgic feels. Must cook all the foods! xD

  2. I have been Google-ing all over for what the vegetable in this dish is (radish!!). My mother used to make this for us all the time growing up, nd now that she is gone, I didn't know what was and have been trying to figure it out because I'm craving it. Thank you!!

    1. Hi SS! You're very welcome! Definitely a delicious and nostalgic dish for those of us who grew up on this!

  3. Hi there, May I know if I can use fresh radish instead of dried? I'd like to try cooking this for my husband. Thanks.

    1. Hi! Unfortunately, dried radish has a completely different taste from fresh. Dried radishes are salted and have a distinctive and unique salty-slightly pungent flavor, so there is no substitute for this particular recipe. If you have an Chinese or Asian market in your area, you should have no problem finding dried radishes. Hope that helps!