Weekend Recipe: Soy-Marinated Poached Egg

Soy-Marinated Poached Egg from BREADBAR's Chef Noriyuki Sugie

Soy-Marinated Poached Egg

• 2 Large Room Temperature Eggs
• Splash Soy Sauce
• Konbu Seaweed (available at any Japanese/Asian market)
• Mirin (Japanese rice wine)
• ½ tablespoon Garlic
• ½ tablespoon Ginger
• Handful of Dried Shitake Mushrooms
• Splash of White Wine Vinegar or Sherry

1. Poach room-temperature eggs in the shell for 11-12 minutes in boiling water and white wine vinegar or sherry
2. Then place in a chilled ice bath for 30 seconds (makes the egg(s) easier to peel)
3. Marinate overnight with water, soy sauce, konbu seaweed, mirin, garlic, ginger, and dried shitake mushrooms.
4. Peel and halve to serve. (Add to Ramen dish of your choice)
5. Enjoy!

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