Serves 1
Directions
- 1Add one cup of soy sauce, one cup of water or dashi stock, and a half a cup of sugar to a bowl.
- 2Chop up two scallions, half an onion, and two jalapeños.
- 3Throw in the chopped up scallions, chopped up onions, and jalapeno for that extra kick.
- 4Add a tablespoon of garlic and a tablespoon of sesame seed.
- 5Mix that jawn up.
- 6Boil some water.
- 7Throw in the eggs and add a teaspoon of salt.
- 8Boil for six to seven minutes.
- 9Peel the eggs and throw that into an ice bath.
- 10Throw the eggs right in the soy sauce.
- 11Give it about an hour or two and then your eggs gonna turn just lightly brown and it's gonna be perfect.
- 12Keep this in the fridge and you have plenty of side dish to eat for days to come.
Ingredients
- 1 cup soy sauce
- 1 cup water or dashi stock
- 0.5 cup sugar
- 2 scallions
- 0.5 onion
- 2 jalapenos
- 1 tablespoon garlic
- 1 tablespoon sesame seed
- 1 teaspoon salt
- sesame oil
- eggs
Equipment
knifecutting boardpot
Tips
- Be careful when you cut jalapeno either wash your hand or put a glove on because if you rub your eyes or you go to the bathroom that's going to make you say 'YEOBOSAYO'.
- You don't want to add your sesame oil inside this because now it's going to float around all oily, right? You want to just marinate your egg in the sauce first and then when you eat that's when you splash a little bit of sesame oil on top
Related recipes
Pajeon or Korean chicken pancake
Japanese · Breakfast
Spam, Eggs, and Rice Bowl
Japanese · Breakfast
Michelin Pancakes at Home
Japanese · Breakfast
low carb okonomiyaki
Japanese · Breakfast
Padakjeon (Korean Chicken Pancake)
Japanese · Breakfast
Okonomiyaki svuota-frigo
Japanese · Breakfast20m
Savory Chia Pudding
Japanese · Breakfast
Panqueques con 3 opciones de relleno
Japanese · Breakfast
Waffles de Remolacha
Japanese · Breakfast
SCOOPABLE MATCHA PISTACHIO CHIA PUDDING
Japanese · Breakfast
濃厚バター醤油の焼きおにぎり
Japanese · Breakfast
OKONOMIYAKI
Japanese · Breakfast