From Koutaro Kitchen, an astonishingly textured "Fluffy Moco Eggs" recipe! Gentle flavors of dashi and mentaiko are accented by green onions. Easily made in one pot, this dish results in eggs that are as fluffy and melt-in-your-mouth as chawanmushi. A perfect addition to your egg recipe repertoire.
Ingredients
Main Ingredients (2 servings)
- 3 Eggs
- 150ml Dashi Stock
- 20g Mentaiko (Spicy Cod Roe)
- 1-2 Scallions
Seasonings
- Mirin (Sweet Rice Wine) 1 tsp
- Salt 1/4 tsp
Steps
- Trim the root ends of the scallions and finely chop 1-2 stalks.
- Mash the 20g of mentaiko. Remove the skin if desired.
- Crack 3 eggs into a bowl and lightly beat with a whisk or chopsticks, incorporating some air.
- Add the mashed mentaiko, chopped scallions, 1 tsp of mirin (sweet rice wine), and 150ml of dashi stock to the egg mixture and mix gently.
- Add 1/4 tsp of salt and mix until everything is well combined.
- Pour the egg mixture into a small pot and heat over high heat.
- When the edges of the egg start to set, use a spatula to scrape the edges and bottom, mixing as you go. Repeat this process as it cooks. [Key Tip!] Mixing by folding the set portions inward will create a fluffy texture.
- Once the egg mixture begins to gently simmer, cover the pot and steam over low heat.
- When the eggs puff up and become jiggly, turn off the heat. [Optional Addition!] You can add your favorite ingredients like imitation crab, shirasu (tiny sardines), or chopped mushrooms for variations.
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