Some of you lovely people have been asking what they can do with the leftover soy marinade aside from recycling it for another batch of soy eggs. This is what I usually do. And this is also my mum's recipe.
Being a busy career lady, my mother would whip up some very simple yet hearty dishes. This is one of those nourishing dishes. This practically takes less than 30 mins to put together; from cooking the soy sauce mixture to the omelette. She can even throw in some simple congee to go with the soy omelette.
Every mouthful of this is nostalgic. If you do not have any leftover soy marinade, you can simply add soy sauce and water. I am using a 1:3 ratio as my soy sauce is pretty salty. You can start off with 10g of soy and water to kickstart. I have also included the simple congee recipe down below in case you are interested.
Soy Marinade From Soy Eggs Homemade, 1 Recipe or 270g Water + 90g Soy Sauce
Bay Leaf, 1
Scallions White Parts Crushed, 2
Garlic Crushed, 3 Cloves
Ginger Crushed, 1"
Star Anise, 1
Ground Beef, 150g
Sea Salt, Pinch
Black Pepper, Pinch
High Quality Olive Oil, 2 TBSP
Cornstarch, 1/2 TBSP
Water, 1 TBSP
Dark Muscovado Sugar, 1 TBSP
White Soy Sauce, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Scallions Green Parts Coarsely Chopped, For Garnishing
Rice, 75g (Optional)
Preserved Mustard Olive Leaves, For Serving (Optional)
Nonstick Skillet / Pan
Please visit my "Soy Eggs" for the soy marinade recipe.
Transfer the soy marinade to a sauce pot.
Add in bay leaf, scallions, garlic, ginger and star anise.
Turn the heat up to medium and bring it up to a simmer.
Simmer for about 5 to 8 mins.
Cover and steep for about 10 mins.
While the soy mixture is steeping, add ground beef to a large mixing bowl.
Season with salt and pepper.
Add in the eggs and mix to combine well.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add the egg mixture.
Saute until the beef is cooked thru'.
Stir in the soy mixture.
In a small bowl, combine cornstarch and water until smooth.
Add to the mixture and stir to combine well.
Continue cooking until thickened.
Add in the sugar and stir until dissolved.
Remove from heat and fish out the bay leaf, star anise, garlic and ginger.
*I like to squeeze out the garlic, mash it into a paste and add it to the omelette mixture.*
Lastly, add white soy sauce and toasted sesame oil.
Give it a final stir and garnish with scallions.
*I like to serve this soy omelette over some simple congee.*
To make the simple congee, wash rice about 5 times.
Transfer to a sauce pot.
Add water to fully submerge the rice; about 1" above the rice.
Turn the heat up to medium and cook for about 10 mins.
Give it a stir occasionally to prevent sticking.
The rice should be soft, puff up and liquidy.
Remove from heat.
Cover and steep for 5 to 8 mins.
Transfer the simple congee onto serving bowls.
Serve with the soy omelette and preserved mustard olive leaves.
Hearty and yummilicious...
Simplicity is the ultimate sophistication...