Ingredients
- 510g (3 Quart) Past Prime Lettuce, whole leaves 100%
- 280g (1 ½ quarts) Herb Stems, uniform cut 54.90%
- 220g (1 cup) Ginger Peels 43.14%
- 180g (3 each) Egg, Whole 35.29%
- 148g (2 cups) Carrot, trimmings 29.02%
- 136g (½ cup) Soy Sauce 26.67%
- 66g (2/3 cup) Onion Trim, sliced 12.94%
- 58.20g (¼ cup) Sake, dry 11.41%
- 36g (12 cach) Garlic, Clove (sliced) 7.06%
- 18.60g (2 tablespoons) Chili Crunch Sauce 3.65%
- 9.30g (2 teaspoons) Oil, Sesame 1.82%
Directions
- On WIH400 Induction Burner set on the highest setting, heat sesame oil in sauté pan until smoking. Add eggs and scramble.
- Then add carrot, garlic, and onion, and char. Deglaze with sake. Next add cettuce and herb stems, and leave on one side until charred.
- When charred, flip lettuce and herbs, then add chili crunch, soy sauce, and ginger peels.
- Taste and adjust seasoning if necessary. Serve and garnish with sesame oil.
