This is a really fun recipe that could be served as an amuse-bouche. After only a bit of practice, people will consider you a skilled kitchen technician who can turn out miniature works of art.
That said, the only time I took a picture of this was the first time I made it last April when I began my study of Japanese cooking. My camera then was an antique 2-pixel-brick circa 2000. I’ve noted in my book that I made this recipe at least 3 times very successfully since then, but no new pictures…
This time I used a small pot and the eggs fell to the bottom and stuck there: use at least 1 quart of boiling water to make this. The end result is not so elegant, but you’ll get the idea.
Clear Soup with Soft Egg Cake
- 2 eggs
- 1 teaspoon salt
In a medium bowl, with a fork beat the eggs with the salt. Bring at least a quart of water to a vigorous boil over high heat. In a sink, line a colander with a thin cotton cloth. Put on a pair of clean rubber gloves.
Add the egg to the boiling water, running the egg over a fork so that the egg spreads out into a soft blob. The egg will sink to the bottom of the pot, then quickly swell up and float. As soon as the egg comes up (it takes only seconds) quickly drain the egg in the cloth-lined colander. Collect the egg in the cloth and squeeze out the water. Just as you’d wrap a tootsie roll, fold opposite edges of the cloth over the egg, then twist the ends to form it into a log about 5 1/2″ – 6″ long. Twist the ends in opposite directions to extract more water. Place the cloth-wrapped egg on a sushi mat and firmly roll it into a cylinder. Secure with rubber bands; the mat will imprint the cake with lines. Let it cool to room temperature for 20 minutes. The cake can be refrigerated for use later in the day. For fancier shapes, use chopsticks to form flower petals.
- 2 cups dashi
- 2 teaspoons usukuchi shoyu (light colored soy sauce—not “lite” soy sauce—you can use regular soy sauce)
- 4 carrot slices, 1/4″ thick, cut into a flower shape, (parboiled 1 minute, and cooled in ice-water)
- 4- 6 broccoli flowerets, parboiled 30 seconds to 1 minute, and cooled in ice water
Heat the dashi and season with soy sauce. Add the vegetables to warm them. Slice the egg cake into rounds and add to the soup.
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