12 Large Eggs (cracked, seasoned with salt and pepper and well beaten)
200g Arugula (well washed)
1 Lemon (juiced)
100ml Extra Virgin Olive Oil
Prepare your dressing by whisking together the lemon juice, olive oil and a bit of salt and pepper until well combined.
Pour the dressing over your arugula leaves and toss until the arugula is well coated in the dressing mix.
Prepare your potatoes a day in advance, by parboiling them whole with the skins still on in boiling salted water until cooked and tender. When cooked and cooled, peel the skin and roughly chop your potatoes.
In a large saute pan heat over high heat. Add a little olive oil and saute your pork meat until golden brown all over, than add your garlic and diced onions. Cook until your onions has released their water content and caramelized. When done, remove your cooked pork and onion mixture and set aside.
Cook your mushrooms in the same pan used for cooking your pork and onions. Cook your mushrooms under high heat with a little more olive oil, until the water content within the mushrooms has released, and the mushrooms are golden brown. When cooked, remove and set aside.
Now cook your potatoes in the same pan with a little more olive oil, until golden brown. Add back your pork, onions and mushrooms and toss until well combined. Stir in your spring onions and beaten eggs with a wooden spoon or heatproof rubber spatula.
Turn down the heat to medium low, and constantly stir the mixture to help distribute the heat evenly throughout the entire pan. Continue stirring until the mixture is about 70-80% cooked through, with the eggs almost completely set throughout the pan. Test by lightly shaking the pan, if the omelette shakes and moves in the pan as one piece without breaking it is ready to be flipped over.
Using a plate large enough to cover the pan, invert the omelette onto the plate and slide the uncooked side of the omelette back into the pan and continue cooking for 2-3mins until golden brown.
When ready remove the omelette from the pan and allow to cool before serving.
Garnish with your arugula salad, and serve.
This is a great rustic dish to serve as either a starter or side dish for dinner parties, picnics, BBQs, etc. It’s relatively easy to prepare, and keeps well so it can be prepared in advance and served at room temperature without any issues.
You can substitute the pork with either chicken or turkey, both of which would work well with this dish. Though preferably dark meat, such as meat from the thighs as they tend to have a lot more flavour as opposed to the breasts. Alternatively, you can omit the protein altogether, leaving this dish completely vegetarian.
Alternatively, instead of flipping the omelette over by inverting it into a pan, you can place your pan underneath the broiler for a few mins to cook and caramelize. Keep in mind, you can only do this if your pan is oven proof and doesn’t have a plastic handle.
You can substitute the arugula with another type of salad leaves, such as frisee, dandelion, spinach, etc.
When cooking and stirring your mixture in the pan, ensure you don’t use any metal utensils as you run the risk of damaging the surface and ruining your pan.
1 large knob of Ginger (washed, peeled and sliced)
1tbsp Lemon Juice
Add a splash of water to the powdered gelatin to re-hydrate it and allow it to bloom.
Place half the sugar into a pan with the half and half and heat over medium high heat until it reaches a simmer.
Whisk the remaining sugar with the whole eggs, egg yolks and salt. Pour the warm half and half mixture in batches while constantly whisky to fully emulsify the two together.
Pour the mixture back into the pan and cook over medium high heat while constantly stirring the bottom of the pan with a rubber spatula until it reaches 165°F and turns into a light custard. Add your gelatin mix and whisk till fully incorporated.
Pass the custard mix through a strainer into a large bowl, container or mold and refrigerate for 4-6hrs or preferably over night till set and firm.
Ginger Caramel Sauce
Add 100ml of the water along with all the sugar and lemon juice into a large pot or pan and cook over high heat without stirring or agitating the pan until the mixture turns a medium amber colour.
Add the sliced ginger and remaining water, and cook until the mixture returns to a boil, turn down the heat and allow it to simmer for 5mins.
Allow the caramel syrup to cool and steep in the sliced ginger pieces for 6-8hrs before passing them through a strainer and removing them.
You can choose to either leave the pudding in the bowl, cup or mold and simply pour the ginger caramel syrup on top or unmold them by dipping your bowl, cup or mold in hot water for 10-20secs and inverting them onto a plate or dish and than pour your ginger caramel syrup over the pudding.
In general, the standard ratio for making any type of custard is approximately 1 egg to 100ml of liquid (milk, cream, etc). I tend to prefer my pudding (or to be more precise, food in general) to be a little richer, which is why I use more eggs and half and half instead of milk.
The addition of the lemon juice to the caramel syrup is to help prevent the sugar from crystallizing in the pan. You can also substitute the lemon juice for another acidic agent such as vinegar for the same effect.
It’s important to constantly stir the bottom of the pan with a rubber spatula when cooking the custard, as this will allow you to redistribute the heat throughout the custard mix cooking it more evenly. Otherwise you run the risk of having a portion of your custard turning into scrambled eggs.
Invariably you’ll have some cooked protein from the eggs, which is why it’s important to pass the custard through a strainer. It’ll also help catch any bits of undissolved gelatin you might have mixed.
Since the pudding itself is quite rich, the ginger in the caramel sauce helps to act as a palette cleanser. So the dish itself doesn’t feel too heavy and you can eat more of it.
What makes this pudding Japanese, isn’t so much the flavour profile but the method in which it’s produced. Mainly, this pudding is set with the aid of gelatin rather than relying on the cooking the protein within the eggs like with other dishes such as creme brulee or creme caramel.
My background is Chinese, and I took inspiration for this dish from childhood growing up eating “tofu fai” (soft silken tofu in sugar syrup). This along with Japanese sushi where they serve you pickled ginger to eat in between each piece of sushi to act as a palette cleanser was the idea for the ginger caramel syrup.