• Miwa

Miso soft boiled egg

Who is the miso & egg lover????


I have ramen soft boiled egg recipe on separate recipe. When you want to more variety of soft boiled egg other than standard soy sauce based one, please give it a try!!!

I love to top this on the cold noodle just like on the picture!

Please let me know which one you like on comment section of my YouTube channel!


I'm mentioning more hacks on the video to make a perfect soft boiled without struggling,which I'm not writing on the recipe below. Please go and watch the video first before you give it a try!↓








<Yield> 4 servings


<Cook time> 10 mins


<Ingredients>

4 eggs

1tbsp of vinegar


・Dressing

4tbsp of miso paste

4tbsp of mirin


<Directions>

1:Boil the water for just enough to cover all the eggs. Leave the eggs to a room temperature. make a crack on the thicker part of the egg. This will help to peel the shell easier later on.


2:Add 1 tbsp of vinegar in a water. Vinegar helps to harden the egg white. When the water comes to a boil, lower the heat to low. Place the eggs gently into the water. Bring it to the boil again. During the First 1 min, keep making a swirl to keep the egg yolk centered. Boil for another 5 mins. Total cooking time will be 6mins.


3: Next ,the miso mixture. Microwave the 4tbsp of mirin 600w for 40secs with uncovered. Since mirin contains a alcohol, microwaving will allow the alcohol to evaporate. Add 4 tbsp of miso and combine them well. leave it aside.


4: Put the cooked egg into the ice bath and leave it for 5 mins. Start peeling the shell from the thicker part since there is an air pocket. Running it Under tap water will also help to peel the shell smoothly.


5: Make a bed of miso by spreading on the plastic wrap. Place the eggs .Wrap and twist them. Make sure the entire surface of every egg is equally coated with mixture. Let it Sit in the fridge for at least 6 hours. Ready to serve!


<Note>

Egg yolk will get dense and thicker with time goes.

You can also add grated garlic into the miso mixture if you are the garlic lover!


<Storage time>

Store it in a air-tight container in the fridge for 5 days



0回の閲覧

©2019 by MIWA's Japanese Cooking Class. Created by Wix.com