Aromatic Spring Delight: Aralia Egg Pancake
A Springtime Specialty, Aralia Egg Pancake: A Unique Dish That Captivates Both Young and Old Palates
This is a special and delicious egg pancake enriched with fragrant aralia shoots. The harmony between the soft egg and the slightly bitter aralia is exquisite, making it a perfect spring dish that everyone, young and old, can enjoy.
Main Ingredients- 1 handful of trimmed Aralia shoots
- 3 eggs
- 1/2 tsp minced garlic
- 1 tsp soy sauce (for seasoning)
- 1 tsp sesame oil
- 1/2 tsp salted shrimp paste (or a pinch of salt)
- Pinch of salt (adjust if using salted shrimp paste)
- Generous amount of cooking oil (or perilla oil)
Cooking Instructions
Step 1
Gently blanch the carefully trimmed aralia shoots in boiling water with a pinch of salt for about 1 minute. Be careful not to overcook, as they can become mushy. Immediately rinse them under cold water to cool them down, then firmly squeeze out excess water by hand. Removing moisture is crucial to prevent a soggy pancake.
Step 2
In a bowl, combine the blanched aralia shoots with minced garlic, soy sauce, and sesame oil. Gently mix them together, ensuring the seasonings are evenly distributed. This step enhances the fragrant and savory notes of the aralia.
Step 3
Crack the 3 eggs into a separate bowl and season them with salted shrimp paste (or salt), then whisk thoroughly. Beat the eggs with chopsticks until the whites and yolks are smoothly combined. Heat a non-stick pan over medium-low heat, add a generous amount of cooking oil (or perilla oil), and spread it thinly across the pan with a paper towel. Reduce the heat to low, pour in the seasoned egg mixture thinly, and let it cook. Once the egg begins to set slightly, arrange the seasoned aralia shoots neatly over the cooked egg layer.
Step 4
When the egg is cooked enough to be slightly lifted from the pan, pour the remaining egg mixture over the aralia shoots. This will help bind the aralia within the egg, creating a beautiful and more substantial pancake. Cook slowly over low heat to prevent burning.
Step 5
Once the egg pancake is fully cooked and firm, carefully slide it onto a plate using a spatula, or carefully flip it over in the pan to lightly cook the other side (optional). Then, cut the pancake into bite-sized pieces, such as squares or half-moons. It’s often easier to shape it wide first and then cut it.
Step 6
Arrange the cut aralia egg pancake pieces neatly on a serving plate. Enjoy it warm to fully savor the fragrant aralia and the rich egg flavor. It makes a wonderful side dish or even a light snack.
