Twice Cooked Egg with Sauce & Steamed Bokchoy

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 5 pcs. (250g) Egg, soft-boiled, peeled
  • 1 cup (250ml) Cooking oil
Sauce:
  • 1 cup (250ml) Water
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 2 Tbsps. (30ml) Fish sauce
  • 1/2 cup (125g) Sugar, brown
  • 1/4 cup (80g) Tamarind paste
  • 1 tsp. (5g) Hot sauce
Vegetables:
  • 1 liter (1 liter) Water
  • 1/4 kilo (250g) Bokchoy, sliced into half
Others:
  • 5 cups (800g) Rice, cooked
  • 1/2 tsp. (2.5g) Chili flakes (optional as garnish)

Procedure

  1. FRY. In a pan, heat oil then fry eggs until golden brown. Drain excess oil using a colander, set aside.
  2. MIX & SIMMER. In a saucepan, add water, AJI-NO-MOTO®, fish sauce, sugar, tamarind paste, and hot sauce, mix well. Let it simmer until sauce has thickened.
  3. BOIL. In a pot, add water and let it boil. Add bokchoy and cook until soft. Drain in a colander.
  4. ASSEMBLE & SERVE. In a plate put egg and drizzle with sauce all over, optional to sprinkle chili flakes on top. On the side add steamed bokchoy and rice. Serve and enjoy!

Cooking Tips

To make soft boiled egg, boil the eggs for 6 minutes then place it immediately in an ice bath.

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ajinomoto cooking_time  Cooking Time: 20 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. egg, 3 Tbsps. sauce, 1/2 cup veg., 1 cup rice (294g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
534.3
Carbohydrates (g)
83.4
Proteins (g)
12.3
Fat (g)
16.6
Dietary Fiber (g)
1.9
Calcium (mg)
142.7
Iron (mg)
3.1
Sodium (mg)
690

Good to Know Nutrition Facts

Egg has Choline which is essential for brain development.

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