Slow-Cooked Egg with Thickened Sauce

A creamy slow-cooked egg topped with a Japanese-style thickened sauce. It's elegant in appearance and easy to digest.

Ingredients

Instructions

1. 1

   Bring water to a boil in a saucepan, then turn off the heat. Gently place the eggs in, cover, and leave for 12 minutes.

2. 2

   Transfer to ice water and cool.

3. 3

   Heat the dashi stock, soy sauce, and mirin, then thicken with a potato starch slurry.

4. 4

   Crack the slow-cooked eggs into a bowl, pour over the thickened sauce, and scatter with spring onion.