Simmered Green Peas and Eggs
The gentle color contrast of green peas and eggs makes for a beautiful, eye-catching dish. Acheive soft, fluffy eggs by not overcooking them!
Photographed by Hideo Sawai
Calorie count is per serving.
Ingredients (Serves 2-3)
- 120 g green peas (shelled) (200 ml)Note
(350 g unshelled)
- A pinch of baking sodaNote
- 200 ml dashi
- 2 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1 tbsp mirin
Rinse the shelled peas. Fill a pot with about 1.2 liters of water and 1 tsp of salt. When it comes to a boil, add the peas and boil at high heat.
Check the peas during the cooking process. If the skin feels tough, dip the tip of your cooking chopsticks in baking soda and add to the pot. This will help tenderize the peas.
Once the peas are tender, bring the pot to the sink and place it under trickling water to slowly cool the peas. When cool enough to handle, drain.
Slow cooling prevents the skin from wrinkling and toughening.
Start heating the dashi and add 1/2 tsp of salt and the mirin. Add the peas and bring to a gentle boil.
Do not bring to a rolling boil. Keep the pot simmering.
Thoroughly beat the eggs and slowly drizzle into the simmering liquid. When the eggs are half cooked, cover the pot and steam briefly. Serve in bowls.