Bob Z wrote: ↑Thu Jan 21, 2021 3:44 pm
Minestrone time again! Mr Watanabe was hired for this dinner.
Nice, Bob! Love that nakiri, too.
Not the greatest planning over here but a roundabout route to more eggs for dinner tonight. Because good versions are getting trickier and trickier to find, I decided make my own egg foo young. I did some poking around on the internet and using information from a few different sources, put together a plan. Considering it was my first attempt, it went pretty well. First things first, I decided to make the sauce . . .
Sauce Mise En Place
Salt, flour, corn starch (ended up not using it)
, msg, granulated sugar, homemade chicken stock, toasted sesame oil, dark soy sauce, vegetable oil, onions & garlic and white pepper. After the onions and garlic brown in the oil, the flour is added to create a roux. After that, everything else gets added. When it gets to the desired thickness, the sauce is strained. I decided to hold off adding the corn starch and I'm glad I did because the flour was enough to thicken the sauce and I ended up not needing it at all.
Next up, prepping for the EFY . . .
Mung Bean Sprouts
This is about two pounds, roughly cut up with the spatula. Other than some scallions, these are the only vegetables I used. I briefly considered adding some thinly sliced cabbage and may do that next time.
Per one youtube video I watched, I blanched the sprouts in my wok for about 3 minutes, after which I drained them and pressed them dry pretty vigorously in a colander. At that point, they had softened a bit but were still plenty crunchy.
Char Siu BBQ Pork
Decided last night to take some of the leftover char siu sauce I made a few months ago and sous vide some chunks of pork shoulder in it (19 hours @ 145F). When it was done, I let it cool off, then grilled it over lump charcoal for about 15 minutes on the indirect side of a two-stage fire.
EFY Mise En Place
Shrimp, char siu bbq pork, toasted sesame oil, vegetable oil, mung bean sprouts, granulated sugar, msg, white pepper, eggs, scallions, flour and salt. Needless to say (and not surprisingly) many of the ingredients in the sauce also appear in the egg foo young.
Char Siu BBQ Pork & Konosuke HD Petty, 210mm
Cubing the pork during the prep. This is a fun knife and somewhat of a strange one, given its length and overall profile.
All in. I ended up using 6 of the eggs, and adding a bit more flour along the way.
Wok-Frying The Patties
I gently placed the patties in the oil (~350F) using a 1/2-cup ladle to curl them out. It worked out pretty well, though they were not exactly uniform from patty to patty.
6 eggs, 2 pounds of bean sprouts, a cup of diced char siu bbq and 8 shrimp yielded 10.75 patties.
With Zojirushi'd jasmine rice and leftover cabbage. Garnished with scallion tops and homemade chili oil, per my friend Gary Wiviott's recipe. The one thing I'd be sure to do differently next time is be even more aggressive -- both with the seasonings and the scallions in the patties. Even so, these were really good. I'll admit I had 3 of them.