Soft Boiled Egg Japanese Style

Have you ever been to a Ramen Shop? If so, you most likely came across this soft boiled egg, lightly brownish, with a delicate dashi flavour  I discovered these at Taro’s Ramen Cafe on Adelaide Street, and decided on always having a few in the fridge. My recipe might not be traditional, but it is tasting great by me… Every Monday Morning I make 15 of those eggs. They stay in the dashi till the last one. Then, with the dashi, we do a cold Somen noodle soup. No wastage, and it is awesome during a hot summer day… For this recipe, the eggs are 51 g ( extra large I think) and are room temperature. I boil them for 6.10 minutes, cool them down very quickly in iced water. Once cold, they are shelled and then immersed in the dashi, in the fridge.

For the Dashi, I boil 1 Litre of water, then infuse a 5cmX5cm piece of Kombu (dried sea kelp, you will these in any Asian grocery, and 2 small packets (3 g each) of Katsuobushi ( shaved dried bonito, in Asian grocery). When it’s cold, I add soy sauce to taste. That’s it, that simple.