Boiled eggs, dashi sauce

Soft-boiled eggs served in a warm dashi seasoned with tamari and mirin, ideal for a light, protein-rich brunch.

Vegan Gluten-Free
schedule Prep (min)
10 min
whatshot Cook (min)
8 min
timer Total (min)
18 min
account_circle Servings
4
280 kcal
Par portion
20.0 g
Lipides
24.0 g
Protéines
1.0 g
Glucides nets
Ingredients
4 medium sized eggs 4 medium sized eggs
400ml fresh light dashi 400ml fresh light dashi
1 tablespoon tamari sauce 1 tablespoon tamari sauce
1/2 tablespoon mirin 1/2 tablespoon mirin
2 tablespoons chopped green onion 2 tablespoons chopped green onion
Instructions
  1. Cook the eggs for 6 minutes in boiling water to obtain a firm white and a runny yolk.
  2. Heat the dashi with the tamari and mirin without bringing to a boil.
  3. Peel eggs, place in bowls, pour hot dashi over, and garnish with green onion;
Tips
  • Add a little fresh grated ginger or wasabi for extra spice.
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Yuki Tanaka Japan

Chef Yuki Tanaka

Japan

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Delicate seasoning, precise cuts, emphasis on umami and balance for low-carb meals.

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Selected kitchen equipment

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