A soft-boiled egg hot pot created by Ryuji, using Hon-Dashi. This dish uses plenty of eggs, with long green onions and tenkasu (tempura scraps) added for richness. The combination of soft-boiled eggs and deep dashi broth is exquisite. It's easy to make, pairs wonderfully with both rice and sake, and is an addictive dish.
Ingredients
Main Ingredients (2 servings)
- Eggs 4
- Long Green Onion 1
- Tenkasu (tempura scraps) 1 handful
Seasonings
- [A] Hon-Dashi 1½ tsp
- [A] Water 350cc
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Salt 1 pinch
- [A] Sugar 1 tsp
- Small Green Onion to taste
- Shichimi Togarashi to taste
Steps
- Cut the long green onion in half lengthwise, then slice thinly diagonally.
- In a pot, add Hon-Dashi 1½ tsp, water 350cc, the sliced long green onion, soy sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and sugar 1 tsp, then bring to a boil.
- Once it boils, add salt 1 pinch and adjust the seasoning.
- Add tenkasu 1 handful to the pot to give richness to the broth. [Pro Tip!] The oil from the tenkasu gives a deep richness to the broth.
- Gently crack in 4 eggs and simmer over low heat for 2-3 minutes until the whites set and the yolks are soft-boiled.
- Turn off the heat, sprinkle with small green onion to taste and shichimi togarashi to taste, then serve.
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