My Great Grandmother's Egg Foo Young with Shrimp
Author: 
Recipe type: Dinner
Cuisine: Japanese, Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4
 
Ingredients
  • 10 large eggs
  • 1½ brown / yellow onions, sliced
  • 4 cups bean sprouts, rough chopped
  • 2 cups large raw frozen shrimp (peeled, tails off), or more
  • For Sauce:
  • 3 cups water
  • 1 tablespoons Hondashi brand (dried bonito stock, or similar)
  • 1 tablespoon shoyu (soy sauce), or more to taste
  • Dash of salt
  • 2 tablespoons potato starch
  • 2 tablespoons water
  • Canola oil, optional for griddle
Instructions
  1. Thaw frozen shrimp and rough chop.
  2. In a large bowl, gently scramble all eggs.
  3. Combine rough chopped bean sprouts, shrimp, onions and eggs. Add a few dashes of salt. Mix all ingredients together.
  4. Heat griddle on medium high. Using a ¾ cup measuring cup, create small to medium size omelettes.
  5. Cook about 3 to 4 minutes on one side until the egg is slightly set on one side but still wet on the other side and then flip. (If one side of the egg is overcooked, when flipped, the omelette will not be able to hold all of the ingredients together.
  6. For Sauce:
  7. Combine water, hondashi (dried bonito stock), shoyu (soy sauce) and salt in a small pot over medium-high heat. Cook and stir until the sauce is bubbling.
  8. Combine starch and water into a paste, then slowly pour the starch mixture into the bubbling pot as you stir constantly.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/01/30/my-great-grandmothers-egg-foo-young-with-shrimp/