Japanese · Breakfast
Seasoned Soft Boiled Egg
Soft boiled eggs peeled and steeped in a dashi-soy-mirin bath until the whites turn savoury-sweet while the yolks stay molten, a technique borrowed from ramen shops. Served halved over warm rice with scallion and sesame seeds, this dish delivers concentrated umami in a small, precise bite.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
360Calories
18.2gProtein
10.8gFat
43.1gCarbs
10.8gSugar
0.6gFiber
1774mgSodium
412mgChol
3.2gSat Fat
245mgPotassium
70mgCalcium
2.2mgIron
1mcgVitamin B12
2mgVitamin C
vegetarian
low-calorie
rich-umami
all-time-classics
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Bring a small pot of water to a rolling boil over high heat and prepare an ice bath alongside.
2
Boil
Lower the eggs gently into the boiling water and cook for 6 to 7 minutes over medium-high heat until whites are set and yolks remain jammy.
3
Build
Whisk the dashi, soy sauce, mirin, and sugar in a small container until the sugar dissolves completely.
4
Marinate
Submerge the peeled, halved eggs in the marinade and refrigerate for 2 to 4 hours, turning once.
5
Plate
Arrange the marinated eggs over warm rice, scatter scallion and sesame seeds on top, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 1/2 cup120ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar-white
- 4 tbsp4 tbsp scallion
- 1 tsp1 tsp sesame seeds
- 1 cup200g cooked white rice
