Japanese · Breakfast
Seasoned Soft Boiled Egg (Low-Calorie)
A Japanese-style ajitama built from a single soft-boiled egg steeped in a light dashi-soy marinade, cooking method chosen to minimize added fat. Served chilled with a scatter of scallion, it carries a jammy yolk, savoury-sweet seasoning, and modest calories without losing the classic izakaya profile.
$1
5 minsPrep
7 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
285Calories
18.9gProtein
17.9gFat
11.2gCarbs
9.8gSugar
0.5gFiber
1044mgSodium
744mgChol
5.5gSat Fat
138mgPotassium
86mgCalcium
2.8mgIron
2.4mcgVitamin B12
2mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Bring water to a rolling boil in a small pot over high heat. Gently lower the egg into the boiling water with a spoon.
2
Boil
Cook over medium heat for 6.5 minutes until the centre is jammy and runny, then transfer straight into ice water.
3
Chill
Cool the egg 5 minutes in ice water, peel under running water, then submerge in a marinade of whisked dashi, soy sauce, mirin, and rice vinegar. Refrigerate 4 hours.
4
Plate
Halve the egg lengthwise, arrange in a small dish, and scatter scallion and sesame seeds over the yolk before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g)
- 4 tbsp60ml dashi
- 2 tbsp30ml soy sauce
- 2 tbsp30ml mirin
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp scallion
- 1/2 tsp1/2 tsp toasted sesame seeds
