Recipe: Truffle Omurice

What can you do with 100g black truffle?

100克的黑松露能用來做什麼？

With the truffle bought in Canberra Fyshwick Market after the truffle hunt and another truffle bought from Tamar Valley Tasmania, I have managed to create quite a number of dishes from a total of 100g of Truffle.  Pan fried scallops with truffles, twice; Steak with black truffle vinaigrette, once; truffled scramble eggs, four times; risotto with creamy leeks, dried porcini and truffles, once; Neil Perry’s recipe of soft poached egg on truffle toast with truffle sauce, once; different versions of truffle pasta, four times in total; Pierre Hermé’s recipe of black truffle sponge cake, once; truffle for infusing ‘Saint’ cheese from Bruny Island Cheese Co., once; Chinese style congee with truffle, once; truffle sushi, once ; truffle omurice (fried rice wrapped in an omelette), once. So I think it’s pretty good value to have truffle dishes at home rather than paying a fortune for a few thin slices in restaurants.

用松露捜尋活動後在坎培拉Fyshwick市場買的一顆松露和另一顆來自塔斯馬尼亞的Tamar Valley的松露，這共100克的松露其實能做出頗多的菜餚。香煎松露帶子，兩次；牛柳配松露油醋汁，一次；松露炒蛋，四次；松露牛肝菌韭蔥燴飯，一次；澳洲大廚Neil Perry的松露水波蛋吐司配松露醬，一次；各款松露意粉，共四次；法國甜點大師Pierre Hermé的黑松露蛋糕，一次；用作夾於Bruny Island Cheese Co.的‘Saint’軟芝士中間的松露，一次；中式粥配松露，一次；松露壽司，一次；松露蛋包飯，一次。所以其實在家中做松露料理，比起在餐館中用頗高的價格換來數片薄薄的松露來得化算。

And my favourite truffle dish out of all these turned out to be…..the truffle omurice! Perhaps I am a bit biased since this was my own recipe and I was proud of it lol. Talking about the inspiration for this dish, I was watching the Korean dram ‘Rooftop Prince’ again with mum and when I saw them having omurice, I thought to myself ‘hey, eggs and truffle get along so well, why don’t I make a truffle omurice?’

而這當中我最喜歡的松露菜式，就是.....松露蛋包飯！我承認我是有點偏心，因為這是我頗自豪的自創食譜　（哈哈太不要臉了吧....）。話說這蛋包飯的靈感出現在我陪媽媽重看韓劇〈屋塔房王世子〉時，看到他們的蛋包飯，我想‘既然蛋和松露那麼配，為什麼不試試做松露蛋包飯？’

The inspiring scene in ‘Rooftop Prince’!

松露蛋包飯的靈感就是來自〈屋塔房王世子〉中的這一幕！

And here comes my truffle omurice!

松露蛋包飯出場！

With the extra fried rice which could not be wrapped into the omelette, I have made some sushi!

還有用多出的炒飯做的壽司！

Truffle Omurice (2 servings)

Prepared ahead-

Truffled Egg: Store eggs in an airtight glass container with the truffle and kept in the fridge for at least 24 hrs

Truffled Rice: Store eggs in an airtight glass container with the truffle and kept in the fridge for at least 24 hrs

Truffled butter: Gently melt 250g unsalted butter over a pot of simmering water; remove melted butter from heat and add 15 g finely grated black truffle and salt to flavour. Mix well and keep stirring as it cools. Set in the fridge. Use immediately or wrap well to store in the freezer.

Fried rice

Truffled Rice     1.5 Cup

Fresh scallops (chopped)    6-8 pieces

Asparagus (chopped)     4 sticks

Flying fish roe   1.5 Tbs

Truffle Sauce

Pouring cream   2 Tbs

Truffled butter   1 Tbs

Egg Yolk 1

Omelette

Truffled Eggs (whisked)    4

1. Cook rice in an electrical rice cooker
2. Make truffle sauce: heat butter and cream in a small pan on medium heat until butter is melted; slowly stir the egg yolk in; season with salt and pepper; reheat before use
3. When the rice is ready, coat a pan with olive oil
4. Add cooked rice, asparagus to  the pan and fry for a while before adding the scallops to keep the scallops just done; then add in flying fish roe and turn off the heat; stir to mix well　and set aside for later use
5. Use half of the whisked eggs for 1 egg sheet: coat a hot pan with olive oil and pour the whisked egg in and cook on high heat
6. When the egg sheet is almost set, scoop some rice on and fold in half
7. Transfer the omelette onto a plate and pour some truffle sauce on; serve with extra truffle shaves
8. Enjoy your truffle omurice!
   

    松露蛋包飯（2人份）

     提前準備 -

     松露蛋：把雞蛋與松露放在密封的玻璃容器內在冰箱中保存至少24小時

     松露米：把米和松露放在密封的玻璃容器內在冰箱中保存至少24小時

     松露牛油：隔水融化250克的牛油，離火後加入15克碎黑松露和適量的鹽來調味。拌勻，並在冷卻期間不斷攪拌。立即使用或包裝好存放在冰箱內。

     炒飯

     松露米1.5杯

     新鮮帶子（切碎）6-8粒

     鮮蘆筍（切碎）4棵

     飛魚籽1.5湯匙

     松露醬

     鮮奶油2湯匙

     松露奶油1湯匙

     蛋黃1個

     煎蛋皮

     松露蛋（已打發）

1． 先用電飯煲把米飯煮熟

2． 松露醬：在小鍋內加熱牛油和鮮奶油直到牛油融化；離火後慢慢拌入蛋黃，加入鹽和黑胡椒調味；使用前翻熱

3． 米飯煮熟後，在鍋中倒入適量煮食用橄欖油

4． 先加入飯和鮮蘆筍炒一會兒，再加入帶子快炒至帶子剛熟；加入飛魚籽後關火，拌勻備用

5． 用一半已打發的雞蛋做一塊蛋皮：用煮食用橄欖油熱鍋，倒入蛋液大火加熱

6． 蛋液差不多凝固時，放上適量炒飯後折疊一半

7． 把蛋包飯放到盤子上，淋上松露醬；再加上黑松露薄片

8． 盡情享受你的松露蛋包飯吧！