Miso Dashi Omelette Pulled Pork Charred Broccoli
This is a very special brunch dish, with lots of flavours and textures you will find hard to resist. You will easily find these Japanese ingredients at an Asian store
My Kitchen Stories:
: Brunch
Serves: 4
  • 12 eggs
  • ½ tablespoon Dashi Miso paste (or white miso Paste)
  • 20 ml Soy Sauce (1 tablespoon)
  • 80 ml Cream (4 Tablespoons)
Dashi Stock
  • 250 ml chicken stock (low salt)
  • 1 Tablespoon Dashi Miso white paste
  • 6 slices of pink Japanese pickled ginger plus extra for serving (this is an essential taste)
Pulled Pork
  • 500 gm Pulled Pork from Murray valley ( warmed before use or make your own)
Chargrilled broccoli
  • 1 head of broccoli sliced ( approx 200 gm)
  • 1 Spanish onion cut into 8 leaving the core in so the pieces stay whole
  • 120 ml Olive Oil (6 Tablespoons)
  • ¼ bunch coriander picked in to sprigs
  • 4 Tablespoons of roasted sesame seeds with dried wakami seaweed (Ferakaki)
  • ½ cup home-made or Kewpie (Japanese mayonnaise)
  1. A non stick frypan, a baking tray lined with heat proof paper, foil, 4 bowls for serving, a saucepan for the broth, a char-grill pan or BBQ grill
  2. Put a small pot on the stove and add the stock and the dashi miso and 6 slices of ginger. Stir to combine and heat till just warm with out boiling. Set aside.
  3. Slice the broccoli *notes below You will get mostly thin consistent slices with a few flowrettes.
  4. Make the broccoli salad next. Heat a char grill pan or bbq. Toss the sliced broccoli, and quartered Spanish onion into a bowl and toss with a little salt and two tablespoons of olive oil.
  5. Char grill the vegetables until the onions are cooked through and the broccoli is nicely charred. Put back into the bowl and add a few slices of pink pickled ginger, toss together and set aside.
  6. Whisk the eggs in a bowl with the soy, cream and extra miso till combined. Heat a non stick frypan till hot then add a tablespoon of oil and ¼ of the egg mixture. Move the egg around just a little then spread to the edge of the fry pan . Add 2 Tablespoons of warm Pulled Pork then fold the sides of the omelette over with an egg slice.
  7. Turn it out onto a lined tray by running the spatula under the omelette so it doesn't stick , then turning the pan over to tip it out. Tent with foil to keep warm. Repeat with the remaining egg mixture.
  8. To serve spoon about 2 Tablespoons of broth into each bowl then place the omelette on top. Garnish with broccoli and onion and extra ginger and coriander. Sprinkle with sesame and add a few squeezes of mayonnaise.
* To slice the broccoli turn the head onto the green part and slice down the stalk in thin slices.
Recipe by My Kitchen Stories at http://www.mykitchenstories.com.au/2015/10/miso-dash-omelette-pulled-pork-and-charred-broccoli/