Egg Foo Young
6 eggs, beaten
1/2 sweet onion, thinly sliced
1 cup grated zucchini
1/2 cup grated carrot
1 1/2 cups thinly sliced bok choy
1/2 cup thinly sliced shiitake mushrooms
1 1/2 cup bean sprouts
1/2 cup chopped cilantro
1 small clove garlic, minced
1 teaspoon minced ginger root
3 cups water
1 packet dashi powder, or 1 teaspoon
1/2 teaspoon sugar
1 tablespoon shoyu (soy sauce) and mirin (Japanese sweet cooking sake)
1 tablespoon cornstarch
Put all the vegetables into a bowl, except the cilantro, and sprinkle with 1/2 teaspoon salt. Set aside.
To make the dashi gravy, put a dashi packet into 3 cups water in a saucepan. Bring to simmer. Add shoyu, sugar and mirin. Mix 1 tablespoon cornstarch with a little bit of water to make a slurry, and add to the gravy mixture when it boils, stirring constantly and adding a little at a time. Stop when the gravy has reached its desired consistency. Turn down the heat and keep warm until the egg foo young is done.
To make the egg foo young, pour off any water at the bottom of the vegetable bowl, crack the eggs into a bowl, beat them, and add them to the vegetable mixture along with 1/2 cup chopped cilantro. Mix well.
Heat a frying pan and add about 1/2 teaspoon of canola oil into the pan and spread it evenly. Add about 3/4 to 1 cup of the vegetable-egg mixture, keeping the egg from spreading out by pushing the little egg fingers back into the circle with a spatula. Turn the egg/veggie pancake over when the egg on the bottom is set and the bottom is golden brown. Cook for a few more minutes, and remove to a platter. Repeat until all the veggie/egg mixture is gone. You can scramble any leftover egg at the bottom of the bowl or discard.
Serve with dashi gravy over hot rice and garnish with green onions, cilantro, bean sprouts and/or mushrooms.