With the simple ingredients of rice vinegar and soy sauce, transform your usual eggs into a Japanese style poached eggs and complete it with a buttery spinach sauté for a new gourmet experience. As basic as it sounds, this dish is exceptionally flavoursome and full of umami-filled depth that is derived from the pairing of these two ingredients.
Recipe courtesy of Mizue Kanazawa.
100g washed spinach
15g un-salted butter
pinch of salt & pepper
1 tsp rice vinegar
1 tsp soy sauce
Add the rice vinegar and 1L boiling water to a medium saucepan over low heat and simmer. Slightly stir the water when simmering, and crack each egg into the water by slowly tipping the egg from the shell. Leave to cook for 3 mins.
Remove with a slotted spoon. Drain on paper towels. Repeat for the other egg.
Heat 15g unsalted butter in a frying pan over medium heat. Stir-fry the spinach for about 5 mins until coated and wilted. Season with a pinch of salt and pepper.
Place the spinach on a plate or bowl then gently place the poached egg on the side. Just before serving, top with the soy sauce.
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