Taiwanese Dan Bing with Scallion Egg Crepe, Sesame Soy Sauce, Pickled Daikon and Crispy Shallots

Make the pickled daikon first (it improves with time): toss daikon matchsticks with rice vinegar, sugar, and salt. Massage briefly. Cover and refrigerate for at least 30 minutes. The daikon should soften slightly but retain its crunch. This pickle cuts through the richness of the egg and sesame.

Ingredients

• For the crepe batter:
• 150g (1 cup + 2 tbsp) all-purpose flour
• 2 tbsp tapioca starch (gives the characteristic chewy, slightly stretchy texture)
• 1/4 tsp fine salt
• 280ml (just over 1 cup) cold water
• For the scallion egg layer:
• 6 large eggs (one per crepe — recipe makes 4-6 crepes)
• 6 stalks scallions (green onions), very thinly sliced
• 1/2 tsp sesame oil per egg
• Pinch of white pepper and fine salt per egg
• For the sesame soy dipping sauce:
• 3 tbsp light soy sauce
• 2 tbsp Chinese sesame paste (darker and more intensely roasted than tahini)
• 1 tbsp rice vinegar
• 1 tsp chili oil
• 1 tsp sugar
• 2 tbsp hot water to loosen
• For the pickled daikon:
• 200g (7 oz) daikon radish, cut into matchsticks
• 1 tbsp rice vinegar
• 1 tsp sugar
• Pinch of salt
• For the crispy shallots:
• 6 shallots, peeled and thinly sliced into rings
• 250ml neutral oil for frying
• For serving:
• Hoisin sauce for brushing (optional but traditional)

Instructions

1. Make the pickled daikon first (it improves with time): toss daikon matchsticks with rice vinegar, sugar, and salt. Massage briefly. Cover and refrigerate for at least 30 minutes. The daikon should soften slightly but retain its crunch. This pickle cuts through the richness of the egg and sesame.
2. Fry the shallots: heat neutral oil in a small saucepan to 150°C (300°F). Add sliced shallots and cook slowly, stirring occasionally, for 10-12 minutes as the oil temperature gradually rises. The shallots should turn golden-amber slowly — if they brown too quickly, lower the heat. Remove with a slotted spoon and drain on paper towels. They will crisp as they cool. Reserve the shallot oil for cooking the crepes.
3. Make the crepe batter: whisk flour, tapioca starch, and salt together. Add cold water gradually, whisking until completely smooth and thin — thinner than American pancake batter. Let rest 15 minutes. The tapioca starch creates the distinctively chewy, slightly stretchy texture that makes dan bing different from Western crêpes.
4. Make the sesame sauce: whisk sesame paste with hot water until smooth and flowing. Add soy sauce, rice vinegar, chili oil, and sugar. The sauce should be pourable but coating — like a thin tahini dressing. Adjust consistency with water.
5. Cook the crepes: heat a flat-bottomed non-stick pan or griddle over medium heat. Brush with a thin film of shallot oil. Pour about 60ml of batter into the center of the pan. Quickly tilt and swirl to spread into a thin round crepe, about 20cm across. Cook for 60 seconds until the surface is set and dry but not browned underneath. The crepe should be pale golden.
6. Add the egg layer — this is the defining step: crack one egg into a small bowl. Add sliced scallions, sesame oil, white pepper, and salt. Beat briefly with a fork — not until fully uniform; you want streaks of yolk and white. Pour the egg mixture directly over the set crepe on the pan. Using a spatula, flip the entire crepe immediately, pressing gently so the uncooked egg sticks to the hot pan surface. Cook for 45-60 seconds more. The egg should be just set, slightly sticky and custardy against the crepe.
7. Roll and slice: while still in the pan, brush the crepe side (now facing up) with sesame sauce and a stripe of hoisin if using. Roll the crepe into a cylinder — not too tight. Transfer to a cutting board and cut into 4-5 rounds on a diagonal.
8. Serve immediately: arrange crepe rounds standing upright on a small plate. Pile pickled daikon alongside. Scatter crispy shallots over the top. Serve extra sesame sauce for dipping. Dan bing (蛋餅) — literally 'egg pancake' — is Taiwan's most beloved street breakfast, found at every morning market from 5am onwards. The combination of chewy egg-enriched crepe, sesame soy sauce, and pickled vegetables represents the Taiwanese morning in a single bite.