Wednesday, April 29, 2009

English Peas with Dashi and Egg

More spring, more English pea stuff...
This is another dish you can fully enjoy the spring seasonal explosion in your mouth. This is such a delightful dish and I love it so much.

English Peas with Dashi and Egg

about 3/4 cup fresh English peas
1 cup dashi broth
1 tablespoon mirin
1.5 tablespoons light soy sauce
a pinch of salt
2 ea. eggs, beaten until smooth
a small bunch of mitsuba (Japanese parsley), chopped
ground sansho peppers (optional)

In a pan, combine the peas and dashi and simmer over medium heat for about 5 minutes.
Add the mirin and soy sauce and a pinch of salt. Add more salt if necessary. Continue to simmer for 10 minutes.

Pour the eggs and let it cook for 1 minute or until the eggs are cooked to your preferred doneness. Transfer to a serving bowl and garnish with a mound of chopped mitsuba.

Serve with ground sansho peppers (optional).