Stewed egg
Although it looks simple, this boiled egg has a rich dashi aroma and a fluffy texture. When serving it on a rolling mat, pour it out while it's still hot and shape it
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Combine bonito stock, light soy sauce, and mirin in a pot, then heat
2
Beat the eggs and pour them into the boiling water (1)
3
Gently stir with chopsticks until the eggs rise to the top and turn white as shown in the photo
4
Place the whole mixture (3) on a rolling mat and shape the egg. (Even if the egg looks lumpy at this stage, it will come together properly, so don't worry. The juices will leak out from under the rolling mat, so it's a good idea to have a tray ready.)
5
Once it has cooled down and can be shaped, cut it into bite-sized pieces and place it on a plate
6
[Reference] (If you add shrimp, spinach, taro, shiitake mushrooms, or other vegetables to the soup stock, it will create a gorgeous bowl.)
Ingredients for 2 people
-
- egg
- 4 pieces
-
- Bonito dashi
- 1 cup
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
[PR]
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