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Fluffy and Creamy Chives and Egg in a Thick Savory Sauce

Fluffy and Creamy Chives and Egg in a Thick Savory Sauce

I wanted to make a salt-based "an" sauce, like the kind served with crab and egg that goes well on top of rice.

Ingredients: 2 servings

Chinese chives
1 bunch
Eggs
2
☆Water
1 cup (200ml)
☆ Chinese soup base (I used powdered whole chicken bouillon )
1 teaspoon
☆Salt
1/4 scant teaspoon
☆Sake (optional)
1 tablespoon
☆Katakuriko
2 teaspoons
Sesame oil with vegetable oil
as needed

Steps

1. Beat the eggs, and fry until soft-set, remove and transfer to a plate. Since they'll be cooked through later, be sure to lightly cook.
2. Mix the ☆ ingredients together and set aside.
3. Fry the chives in sesame oil, once tender, turn off the heat and add the mixture from Step 2. Heat once more and stir until the sauce thickens.
4. Once it has thickened, add the eggs from Step 1, breaking them apart as you go.

Story Behind this Recipe

I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.