Japanese-style boiled egg sauce (Ajitamago)
It's so delicious with soy sauce. If you cut it in half, the flowing yolk is attractive And salty shiitake mushrooms & soy sauce. And savory perilla oil and sesame seeds and eggs. Mixing it with rice... A very delicious bowl was completed in no time!!
6 serving
Within 60 minutes
가루씨
Ingredients
  • Eggs
    9ea
  • dried shiitake mushroom
    3ea
  • Soy sauce
    1cup
  • cooking wine
    1cup
  • Water
    1/2cup
  • leek
    10cm
  • Sea tangle
    1piece
  • red pepper seeds
    1T
  • Garlic
    2piece
Cooking Steps
STEP 1/8
1L of water (+1T of vinegar, 1/2T of salt) in a pot, cover with egg, 11 minutes over medium heat! Boil it.
STEP 2/8
Then soak in cold water and remove the heat completely (approximately 20 minutes?)
STEP 3/8
Let it cool completely and peel off the skin, and the egg is ready.
STEP 4/8
Place garlic, pepper seeds, white green onions, and (3 dried bottoms, if any) in a pocket.
STEP 5/8
Put soy sauce, cooking wine, water, kelp, and pockets in a pot, cover it and boil it over medium heat, and when it starts to boil, reduce the heat to low and boil for 2 minutes.
STEP 6/8
After 2 minutes, add the soaked dried shiitake and boil it for another minute to complete the soy sauce. (Remove the pockets and kelp from the finished sauce and cool it down.)
STEP 7/8
Put the egg and sauce in a container and let it sit for half a day.
STEP 8/8
If you mix rice with eggs, mushrooms, soy sauce, perilla oil, sesame seeds, and chives, you can enjoy it deliciously~
Cup = paper cup, T = 15cc base.
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