Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- In a bowl, lightly mix together Soy Milk 200ml, Oyster Sauce 2 tsp, and Chicken Bouillon Powder 1 tsp.
- Prepare Curry Powder 2 tsp (6g) in a separate container.
- Dissolve Potato Starch 2 tsp in an equal amount of water to make a slurry.
- Make a diagonal cut at the base of 1/2 Onion and scoop out the core. This is the trick for the onion to separate easily when stir-fried.
- Make a side cut into the onion, then make another cut from the opposite side.
- Cut the onion into 5mm thick slices. Loosen the cut onion slices.
- Add the shredded Imitation Crab Sticks 100g to the soy milk bowl. This is the trick for enjoying the texture of the imitation crab; shred it into slightly larger pieces.
- Crack 3 Eggs into a separate bowl and lightly whisk them.
- Add the prepared potato starch slurry to the whisked eggs and mix lightly. This is the trick for making the eggs fluffy and preventing them from drying out.
- Heat a frying pan over medium heat, add a generous amount of oil, and heat it thoroughly.
- Once the oil is smoking hot, add the whisked eggs and quickly cook them, stirring them with the oil. This is the trick for fluffy eggs: ensure the oil is piping hot.
- When the eggs start to set, turn off the heat and transfer them to a bowl.
- Add a little oil to the frying pan and heat over low to medium heat.
- Add the loosened onion and sprinkle with Salt a pinch, then stir-fry until evenly coated. This is the trick for bringing out the flavors of the ingredients by seasoning them beforehand.
- When the onion becomes slightly translucent, turn off the heat and add the curry powder, mixing it in with the residual heat. This is the trick: curry powder's flavor is enhanced by oil and heat, but it's key to mix it with residual heat to avoid burning.
- Add the mixed seasonings (soy milk, oyster sauce, chicken bouillon powder) to the frying pan and bring to a boil over low to medium heat, stirring constantly.
- Once it boils in the center, return the cooked eggs and break them into bite-sized pieces, mixing them in. This is the trick for keeping the eggs fluffy even after adding the liquid and mixing.
- Simmer until the liquid reduces, allowing the soup to be absorbed by the eggs.
- Turn off the heat and add a pinch of salt at the end for a final mix. This is the trick for a clear taste and deliciousness even with less salt.
- Serve in a dish and sprinkle with dried parsley, if desired.
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