Try this traditional Japanese egg recipe for breakfast today
For the broth:
1/2 cup soy sauce
2 tbsp mirin
2 tbsp granulated sugar
1 1/2 cup dashi stock
Finishing salt (e.g. Maldon or Himalayan pink sea salt) and black sesame seeds (optional)
- Cook eggs using stovetop: In a small saucepan, bring to boil enough water to cover eggs. Gently lower eggs into water and cook for six minutes for soft- or eight minutes for medium-boiled eggs.
- Shock in ice bath.
- Make kaeshi (soy mirin broth): In a small saucepan over medium heat, bring to simmer soy sauce, mirin, and sugar until dissolved, stirring frequently; remove from heat. Let cool to room temperature or chill as desired.
- To serve, stir together kaeshi and dashi broth. Peel eggs and arrange one in each bowl with optional scallions or sesame seeds.
- Pour approximately four ounces of broth into bowls and season with finishing salt.
See more of Patricia Poniente’s recipes here.