Snow Peas with Scrambled Egg
Photographed by Manao Okamoto
Calorie count is per serving.
Ingredients (Serves 2)
- 100 g snow peas
- 3 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 200 ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
Let the snow peas soak in cold water for about 20 min, until crisp. Strain, then remove the stems and tough fibers along their lengths. Briefly beat the eggs.
Fold over the stem end of the snow peas and pull to remove both the stem and the tough fiber on one edge. Repeat to remove the tough fiber from the opposite edge.
In a pot, combine the [simmering broth] ingredients and bring just to a simmer over medium heat. Add the snow peas and simmer for about 2 min.
Pour about half of the beaten eggs over the top of the simmering broth. Let simmer for 20–30 sec, then pour the remaining eggs over top. Let cook until set but still tender.