'Agedashi Tamago' is an innovative dish where crispy fried eggs are served in a flavorful dashi broth. The crispy exterior and gooey interior of the eggs absorb the rich umami of 'Kore! Uma!! Tsuyu,' creating a perfect pairing for both rice and sake. Garnished with grated daikon, scallions, and shichimi togarashi for a flavorful finish, this impressive dish is a must-try.
Ingredients
Main Ingredients (For 3 eggs)
- Eggs 3
- Daikon radish to taste
- Scallions to taste
Seasonings
- [A] Kore! Uma!! Tsuyu 40cc
- [A] Water 70cc
- Shichimi Togarashi to taste
- Oil for frying
Steps
- Peel the daikon radish.
- Grate the peeled daikon radish using a grater.
- Lightly squeeze out excess water from the grated daikon radish. 【Chef's Tip!】 Lightly drain the water to prevent the daikon juice from diluting the flavor.
- Pour about 1cm of oil into a pan and heat over medium heat. When bubbles form around chopsticks inserted into the oil, it's ready for frying.
- Crack 3 eggs into the hot oil and fry while spooning oil over them. 【Chef's Tip!】 By spooning oil over the eggs instead of flipping them, the top will also set, resulting in perfectly crispy fried eggs.
- Once the eggs are fried, remove them and drain excess oil.
- In a small pot, combine 40cc of 'Kore! Uma!! Tsuyu' and 70cc of water, then bring to a boil. 【Chef's Tip!】 Adjust the amount of water to your preference.
- Arrange the fried eggs on a plate and pour the warm dashi broth over them.
- Top with the drained grated daikon radish.
- Finally, sprinkle with scallions and shichimi togarashi to finish.
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