Japanese-style soft boiled egg 和風半熟玉子【食譜】

日本廚娘私人珍藏，正宗醃漬「和風半熟玉子」的鹵水祕方，首次大披露，也適合作為 Soba 的蘸汁。
 

Marinated sauce:
100ml Cooking Sake (Ryorishu)
300ml Mirin
1 tbsp Oyster sauce
2 tbsp Honey
Fish head or bones (optional)
Boiled, cool to room temperature
Add 250ml Soy sauce at the end
 
Soft boiled egg:
1)  6 eggs (room temperature, pin a hole top and bottom)
2)  Water bring to boil add tbsp of vinegar, cook eggs in boiling water for 4mins/small egg, 5mins/large egg
3)  Soak the boiled eggs into icy water for 10mins
4)  Remove egg shells and marinated for half a day then enjoy
 

 
Suggested recipe:
(Japanese salad with marinated soft boiled egg)
 
Ingredients:-
Seaweed, almond, french onion, fish roe, sesame seeds, orange, cabbage, nori, marinated soft boiled egg, dried bonito flake
Dressing:-
3 tbsp Sesame dressing
2 tsp Soy sauce
1 tsp Sesame oil 
 

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