🇯🇵 Japanese

Eggs Sukiyaki

Name: Eggs Sukiyaki
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 6 Eggs; 4 tbsp Soy Sauce; 1/2 tsp White Pepper; 300 g Tofu; 1 litre Stock or Broth; 300 g Napa Cabbage; 1 tbsp Neutral Oil; 3 tbsp Mirin; small handful Shiso Leaves

🇯🇵 Japanese

A clear, restorative japanese soup starring eggs — light on the palate, big on aroma. About 35 minutes from fridge to table.

Prep 10 min Cook 25 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
Eggs6
Soy Sauce4 tbsp
White Pepper1/2 tsp
Tofu300 g
Stock or Broth1 litre
Napa Cabbage300 g
Neutral Oil1 tbsp
Mirin3 tbsp
Shiso Leavessmall handful

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggs.
4
Simmer gently until the eggs is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

Cook it with your pantry → Share this page: /dish/3166

Watch how it's made

Video: The Raw Egg Trick in Japanese Sukiyaki🇯🇵 · on YouTube