How to Cook Auntie Rulie's Egg Foo Young

by Miwa Ikemiya

This recipe is for about 8 people, makes about 22 small pancakes, enough to have plenty of leftovers. This recipe uses both pork and shrimp but you can add or remove meat as you wish.

Supplies

  • ¼ Pounds Pork loin
  • 3 Celery stalks, chopped
  • 1 Pounds Bean sprouts, chopped 1 inch
  • 1 Can of Bamboo shoots, sliced
  • 1 Onion, chopped
  • ½ Green pepper, chopped
  • Garlic powder
  • 1 Cup Shrimp, peeled, cleaned, cut into chunks
  • ½ Cups Flour
  • 2 Cans of chicken broth
  • 4 Teaspoons Soy sauce
  • 6 Shiitake mushrooms, dried or not
  • 5 Teaspoons Corn starch
  • ½ Cups Peanut oil or any oil really
  • ½ Cups Daikon radish, grated
  • Instructions

    Step 1

    If you have dried shiitake, put it in hot water and let soak for a couple hours or until soft.

    Step 2

    Cut off the stems if any, slice and cut in half.

    Step 3

    Make sure you save the shiitake water for the gravy.

    Step 4

    Take the mushrooms and squeeze out the liquid with your hands or in a cheese cloth.

    Step 5

    This is what it looks like with the water squeezed out.

    Step 6

    Chop up a large onion into chunks like this. Auntie Rulie told me the story of the Princess who couldn't cry. All her suitors failed until a poor country man made her cry & won her hand with an onion.

    Step 7

    Slice the pork loin thin.

    Step 8

    Into pieces like this.

    Step 9

    Ready to go.

    Step 10

    Slice the celery.

    Step 11

    Auntie Rulie says, "You know you're Japanese American if you slice your veggies on a diagonal." So slice your celery diagonally in keeping with tradition.

    Step 12

    Take you bamboo shoots, Auntie likes the sliced ones because they are firmer than the matchstick ones.

    Step 13

    Pile some up and...slice them diagonally!

    Step 14

    All sliced.

    Step 15

    Wash, dry and cut the bean sprouts into approximately 1 inch pieces so it doesn't stick out of the pancake all funny.

    Step 16

    Bell pepper.

    Step 17

    Chopped.

    Step 18

    Don't forget to start cooking your rice!

    Step 19

    Get your cast iron pan and heat it up nice and hot.

    Step 20

    Add some oil and fry up your pork.

    Step 21

    Season with some garlic powder.

    Step 22

    Cook till browned. Remove and set aside in a large bowl. Don't clean your pan in between (the juices add flavor).

    Step 23

    Cook the bamboo shoots till they are browned and add it to the pork in a large bowl.

    Step 24

    Cook onions till browned and add it to the bowl.

    Step 25

    Add the soaked, uncooked shiitake mushrooms to the bowl.

    Step 26

    Pour yourself a glass beer. You're cooking, you deserve it!

    Step 27

    Cook the celery and add it to the bowl.

    Step 28

    Mix up the ingredients.

    Step 29

    Add the bell peppers not cooked.

    Step 30

    This is the shrimp, cleaned, cut and dried with a paper towel.

    Step 31

    Mix in the shrimp uncooked.

    Step 32

    Add the flour.

    Step 33

    Mix it up.

    Step 34

    Meanwhile, start the gravy. On medium heat, fill a large sauce pan with the chicken broth, and 1 & 1/2 cups of shiitake water. Don't pour the bottom sediment into the pot, sometimes there is dirt.

    Step 35

    Make some corn starch mixed with water. Add it slowly to the pot while stirring to thicken the gravy.

    Step 36

    Crack your dozen eggs into a bowl, remove any egg shells (this is for amateur chefs who don't know how to crack eggs well). Add eggs to the bowl mixture.

    Step 37

    Mixed up it should look like this.

    Step 38

    Put about a 1/8 inch of oil in a hot pan.

    Step 39

    When the oil is heated up (you can check by dripping a little in, if it sizzles it's ready) then add a ladle full of the mixture to the pan.

    Step 40

    Cook till it's brown and crusty. It doesn't have to be fully cooked because it'll cook for longer in the gravy. To flip get two spatulas ready.

    Step 41

    Get one spatula under the pancake.

    Step 42

    Then flip the pancake but use the other spatula to keep the pancake from splashing into the oil. I splattered oil the first time, after a few you'll get the hang of it.

    Step 43

    Put the gravy on low heat.

    Step 44

    Add the pancakes to the gravy around in a circle.

    Step 45

    Keep filling up the pot. Cook on low heat for about 30 minutes.

    Step 46

    By now, you glasses should be empty. And maybe even refilled a couple of times!

    Step 47

    Remove from heat and cover in gravy.

    Step 48

    Serve with a little grated daikon and pour on a little soy sauce (this gives it a Japanese touch). Delish!!