Ingredients
Scale
- 4 eggs
- Iced water as needed
- Salt as needed
- 400 ml 131/2 fl oz / 13/5 cups dashi
- 4 Tbsp mirin (rice wine)
- 4 Tbsp light soy sauce
- 20 g 2/3 oz potato starch, mixed with 3 1/2 Tbsp water
Garnish
- White sturgeon caviar
- 24 k gold flakes
Instructions
- Cook eggs in a sous vide machine or a temperature-controlled machine at 62.3°C (144°F) for 1 hour.
- Place cooked eggs in iced water to prevent eggs from overcooking.
- Once cooled, carefully remove shell. Separate egg white from egg yolk with a brush. Cure egg yolks slightly on both sides with salt. Allow egg yolks to air-dry for 2 hours.
- Combine dashi, mirin and soy sauce in a bowl. Add potato starch mixture and boil until a silky consistency is obtained. Allow sauce to cool before pouring over egg yolks.
- Garnish with white sturgeon caviar and 24k gold flakes.
- Category: Side
- Cuisine: Japanese