A red cast iron pan sat beautifully on the table, smoking hot, with a thin layer of omelette covering its base. An army of egg tofu stood in formation as if they were ready to face the challenge ahead. Their deep fried shell might looked tough, but deep inside they knew: they were too soft and silky. As they waited anxiously, the sky turned dark and it wasn’t long before it started to rain heavily. Mince beef came first, followed by carrot, baby peas, shitake mushroom and finally gravy made its way impatiently. Loud sizzling sound could be heard far away as the thick gravy met the hot, uncovered side of the pan. Smoke started to appear out of nowhere and river of umami slowly blanketed the army as they cried helplessly in silence, accepting their fate to be devoured by a dragon… Tragic but true!

 

  • 3 tubes Japanese Tofu
  • Corn Flour
  • Canola Oil for deep frying
  • 500 gram Mince Beef
  • 2 tbsp Canola Oil
  • 2 Carrots
  • 1 cup Baby Peas
  • 7 Dried Shitake Mushroom (soaked in hot water)
  • 3 Garlic (minced)
  • 0.25 tsp Salt
  • 0.25 tsp Pepper
  • 0.5 tsp Sesame Oil
  • 2 tsp Corn Flour
  • 1 tsp Soy Sauce
  • 0.5 tbsp Oyster Sauce
  • 2 cup Water
  • 3 tsp Corn Flour dissolved in 3 tbsp water
  • 3 Eggs

 

 

Japanese Tofu:
  • Cut Japanese Tofu in half, slide from plastic shell, then cut into 8 pieces.
  • On a heavy bottom skillet, heat oil to 170C.
  • Put 3 teaspoon of corn flour in a container, add 3 tofu and put on the lid, then shake to dust tofu, quickly slide into hot oil (Do not let tofu sit in container as it will stick to it).
  • Deep fry tofu until golden.
  • Drain in cooling rack.
  • Repeat for remaining tofu.
Beef:
  • Add salt, pepper, sesame oil and corn flour to beef, stir to combine
  • Thaw / defrost peas (if frozen).
  • Peel and dice carrot to 0.5cm cubes
  • Drain shitake mushroom, dice to 0.5 cubes
  • Heat wok and add 2 tbsp Canola Oil, then add minced garlic, stir fry until fragrant.
  • Add beef and stir fry for 5 minutes.
  • Add carrot and stir fry for 3 minutes.
  • Add shitake mushroom and stir fry for 3 minutes.
  • Add peas last and season with soy sauce, oyster sauce and pepper to taste.
  • Add water and simmer for 5 minutes.
  • Add corn flour solution to thicken the gravy.
Presentation:
  • Crack one egg in a bowl and then lightly beat.
  • Heat pan / hot plate until smoking.
  • Add a bit of oil and tilt pan until it covers the base (be careful it’s hot).
  • Remove pan from heat and pour egg to pan and tilt the pan to form thin layer of omelette.
  • Layer tofus on top of the omelette.
  • Pour the beef and gravy to the pan.
  • Repeat with remaining ingredients.‚Äč