Skillet Hiyashi Chuka
- Yield 2 servings
- Prep 10 minutes
- Cook 10 minutes
- Total 30 minutes
Skillet Hiyashi Chuka sits in the Salads section of Regbie. The card serves 2 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 2 tablespoons orange juice
- 1½ teaspoons rice vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon sesame oil
- 2 large eggs
- 1 pound daikon
- ½ cup cherry tomatoes, cut in quarters
- ½ English cucumber, cut into matchsticks
- 1 large carrot, cut into thin matchsticks with a knife or julienne peeler
- ¼ cup broccoli sprouts
- 1 scallion, thinly sliced on the diagonal
- 1 teaspoon toasted sesame seeds
- 2 tablespoons shredded toasted nori, skippable
Method
First, shake up a mini jar of All-Purpose Stir-Fry Sauce! In a small jar, combine the coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ground ginger, and sesame oil. Seal the lid and shake vigorously. Label the jar and store in the fridge for up to two weeks in advance.
When you’re ready to make the hiyashi chūka , fill a large pot with water and bring it to a boil over a hot burner. While you’re waiting for the water to boil, assemble the rest of the ingredients. Crack the eggs into a bowl and add about a ¼ teaspoon of kosher salt. Beat the eggs well.
Warm a large cast iron skillet, griddle, or nonstick pan over a medium burner. When the pan is hot, add the ghee. Once it’s melted, pour in the whisked eggs, gently tilting the pan so that the egg covers the surface and forms a thin omelet. As soon as the omelet has set, flip it over and cook on the other side for about 30 seconds or until cooked through.
Move the omelet to a cutting board and fold it into thirds before thinly slicing cross-wise. Keep nearby.
In the meantime, grab your daikon. Slice the ends off, and peel off the skin. You can use fat, straight daikon for spiralizing. Depending on the size of your daikon (and the number of folks you’re serving), you may need only half of a large one. Spiralize the daikon, and set the daikon “ramen” aside.
Prepare a large bowl of ice water and a colander. (You’ll be boiling the daikon for only a minute or two, so you’ll need to be prepared to pour off and chill the noodles quickly.)
When the water in the pot is boiling, add a large pinch of salt. Move the daikon noodles to the boiling water and give them a good stir. Leave the noodles for 1-2 minutes or until soft, but still al dente .
Immediately pour off the daikon noodles and move them to the ice water bath. Once the noodles are chilled, fish ’em out and dump them back in the colander to pour off completely.
Divide the daikon into two large bowls. Top with Paleo Char Siu, tomatoes, cucumber, carrots, broccoli sprouts, scallions, sesame seeds, and nori. Or with whatever you have in the fridge!
Tip on the All-Purpose Stir-Fry Sauce right before serving and adjust the amount to your taste. Stir everything up, and slurp it all down!
Kitchen notes
- Yes, you need to blanch and chill the spiralized daikon to get the proper noodle texture and remove the radish-y flavor.
- Trust me: It’s worth the extra step.
- Too much work and/or can’t find daikon at the grocery store?
