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
Ingredients
- 12 whole eggs
- 1/2 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 Tablespoons Miso white paste Dashi
- 6 slices pickled ginger pink Japanese. This is an essential taste. plus extra for serving
Pulled Pork
- 500 gram Pulled Pork warmed before use or make your own. I used Murray valley
Chargrilled broccoli
- 200 gm broccoli sliced
- 1 whole Spanish onion cut into 8 leaving the cores so the pieces stay whole
- 120 ml olive oil
- 1/4 bunch coriander picked to sprigs
- 4 Tablespoons Ferakaki roasted sesame seeds with dried wakami seaweed a Japanese seasoning
- 60 gram Kewpie Japanese mayonnaise or home-made
Instructions
- 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
- 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.
- Slice the broccoli *notes below You will get mostly thin consistent slices with a few flowrettes.
- 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.
- 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.
- 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 1/4 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.
- 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.
- 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.
Notes
* To slice the broccoli turn the head onto the green part and slice down the stalk in thin slices.