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.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Egg dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

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How to make it

Combine bonito stock, light soy sauce, and mirin in a pot, then heat

Beat the eggs and pour them into the boiling water (1)

Gently stir with chopsticks until the eggs rise to the top and turn white as shown in the photo

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.)