With covid not allowing anyone to fly you have to make do and cook things yourself that you are craving. I was craving the Japanese Soup Curry! Simple, easy to make without the added need for Roux and the addition of oil and flour in your diet. I also feel that the Hokkaido Soup Curry contains lots of veggies never seen in curry such as lotus root, eggplants and pumpkin. So i decided to make mine!
Spending many covid enforced lockdown at home has proved to watching too many Youtube videos. Had the urge to search – Egg Sandwiches at 2 am. You name it, fried, scrambled, boiled, LA’s finest, New York’s hottest egg sandwich or now as it seems to be trending Tamago Sando as it’s called in Japan. I would really love to give credit where it’s due but at 2 am I seemed to remember only the important part. Soaking the boiled eggs – not too over cooked mind u in a liquid of kombu and dashi.
Waking up at 9 and the insane urge to have not the usual Egg Sandwich but the Tamago Sando — Note: YAY to the Asian household in the 2020’s… I have both instant dashi and kombu so nothing to prepare really – I boiled the eggs slightly over the half boiled mark still having some liquidy yolks and threw them in the tupperware with the dashi and kombu broth. After 3 hours i seperated the yolks and the whites – Dunno why…. Mashed it up, mixed it up with a bit of korean mayo, mustard, salt and pepper.
Result – The underlining savory umami flavor of the kombu and dashi is like hidden at the back somewhere giving it a certain dimension of tastes. The slight undercooked yolks help make the filling light and creamy. Honestly next time more pictures but all in all soft – delicious yumminess.