料理レシピを簡単検索！料理レシピ／ボブとアンジー

dashi
(ichibandashi)

katsuobushi

Recipes

Onsen Tamago

Ingriedents: (for 4 servings)

4 eggs, 2/3 cup ichiban (#1) dashi, 1 1/2 tablespoons each mirin and light flavored soy sauce, 4 grams katsuobushi, buds of shiso.

1. Bring eggs out from refriegerator and set about 20 minutes in the room temperature.
2. Prepare hot water in pot kept at a temperature 65-68c. Put eggs into it, set for 40 minutes, with temperature kept steady. If temperature is too high, they become boiled eggs.
3. Remove eggs from pot, put them into cold water to cool.
4. Prepare soup. Mix dashi, mirin and soy sauce, bring to a boil, add katsuobushi flakes, bring to a boil again then stop heat.
5. If katsuobushi flakes sink then strain them and cool.
6. Remove shell from egg by cracking, place it on dish, pour soup over.
7. Sprinkle buds of shiso over top.