Instructions
Vegan Dashi
1. Bring mushrooms, onion, garlic, kombu, and 2 quarts water to a simmer in a large saucepan
over medium-high heat. Cook, reducing heat as needed to maintain a simmer, 30 minutes. Strain dashi through a fine-mesh sieve into a large bowl (or an airtight container if not using right away) and let cool.
Do Ahead: Dashi can be made 1 week ahead. Cover and chill.
Steamed Eggs
1. Separate dark green tops from scallions; thinly slice both parts and set aside separately. Gently whisk eggs in a heatproof ceramic bowl that can hold at least 3 cups water (a pair of chopsticks are the ideal whisking tool since they fully incorporate the eggs without introducing too much air). Add 3/4 cup cooled dashi and season with salt (you'll need about 1/2 tsp. kosher salt, as the dashi is unseasoned). Stir in reserved scallion whites and pale green parts.
2. Place bowl inside a large saucepan with a tight-fitting lid. Pour in water to come two-thirds up the sides of the bowl. Cover saucepan and set over medium-high heat. Bring water to a boil. Reduce heat and simmer until eggs are just set (they will still wobble slightly when gently wiggled), 18 ~ 25 minutes.
3. Serve eggs topped with crushed nori and reserved scallion greens.
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Ingredients
Vegan Dashi
8 dried shiitake mushrooms
1/2 white or yellow onion, thinly sliced 5 garlic cloves
4 4x4" pieces kombu
Steamed Eggs
2 scallions
5 large eggs
Kosher salt
Crushed toasted nori sheets (for serving)
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