Boiled eggs, dashi sauce

Soft-boiled eggs served in a warm dashi seasoned with tamari and mirin, ideal for a light, protein-rich brunch.

Ingredients

4 medium sized eggs

400ml fresh light dashi

1 tablespoon tamari sauce

1/2 tablespoon mirin

2 tablespoons chopped green onion

Instructions

1. Cook the eggs for 6 minutes in boiling water to obtain a firm white and a runny yolk.
2. Heat the dashi with the tamari and mirin without bringing to a boil.
3. Peel eggs, place in bowls, pour hot dashi over, and garnish with green onion;

Tips

• Add a little fresh grated ginger or wasabi for extra spice.