Eating (Mindfully) into 2013
In the spirit of the New Year, my fiance Gary and I are recommitting to healthy, light, and elegant eating, as an essential part of an active and otherwise positive lifestyle. (I’m saying we’re both recommitting to a healthy lifestyle mainly to make myself feel better- Gary is a certified yoga teacher after all, and does things like complain about ‘only’ being able to run several miles- while I almost threw up trying to do a push-up last week. Yep.)
Inspired by Gary’s growing interest in simple Japanese cooking, below is our dinner from the first day of 2013.
The rice and carrot recipes were taken from a very obsessively-detailed, but authentic (so it’s okay), Japanese cookbook that I will borrow from Gary later, to add in the steps- and then of course, costs & calories- for you all to adopt into your kitchens!
In the meantime, here’s my probably-not-even-a-bit-authentic egg pancake recipe! I conjured it up with the aid of some very vague but positive memories of a middle school friend and her Japanese mother’s packed lunches.
1 scallion, sliced thinly & diagonally
Slice the scallion thinly on a diagonal angle. Put slices aside.
As seen above, both eggs should be beaten in a bowl until light and frothy. Add in a TINY drop of sesame oil (or two, if you must, but no more because this stuff is WAY more intense than you might think and you could easily just end up with what’s essentially a sesame oil pancake). Slurp in a tablespoon of soy sauce. Grind in a pinch of pepper. Mix vigorously for a few seconds.
Take out, and PAM, a small frying pan. Put it over a medium heat, and depending on the size of your pan, pour in an appropriate portion of the egg mixture. The bottom of your pan should be totally covered (hold the handle and gently move the pan to swirl the mix around to coat, as necessary), so the end result is quite a thin pancake.
Sprinkle the scallion generously over the egg.
When the egg has set and appears to be beginning to brown lightly on the bottom (check this using a spatula to lift up an edge so you can get a peek), use a large spatula to flip it cleanly over. For obvious reasons, this step is much easier if you follow the directions about using a small frying pan. If not, the egg left in the pan once you’ve flipped it might be a little jumbly and similar-looking to scrambled, but I promise will still taste great.
Here is the ideal end result:
And this is an (accidental) example of pouring in too much of the egg mix at one time:
Remove your egg pancake and set aside on a cutting board. Repeat the pancake process with whatever egg mix is left (with my pan, I found I divided my mix into around equal halves, so performed these steps just twice). Carefully slice each pancake into pieces that measure at least a half-inch across.
Then it all depends on how you want to present the pieces! Laying them out as just slices, like the seaweed strips will be displayed alongside, could be appealing. As seen in my original pic, I went for a few of the curled up variety (so can be popped easily straight into the mouth) and then laid out the rest in strips, so could be laid upon the occasional forkful of sticky rice, to create a savory mix of flavors.
2 eggs- $0.20
1 scallion- $0.10
soy sauce- pantry
sesame oil- pantry
black pepper- pantry
1 tbsp soy sauce- 8
1 tsp sesame oil- 40
This side costs less than 50 cents in total, and serves two people! Calories per person should come out to around 96 to 100 each. When I later blog the rice and miso soup recipes (the perfect complements for this egg pancake recipe), I will add a total calorie count for the full meal as well- with direct links here to those recipes, for easy comparison and meal planning!
Happy New Year!