cookware
- thumbtack
- small pot
- tongs
- medium saucepan
1 | In the small pot, bring 1/2-inch of water to a boil over medium heat. |
2 | Use a thumbtack to poke a small hole at the rounder end of the eggs. Use tongs to place the eggs in the pot then cover and cook for exactly 6 minutes and 30 seconds. |
3 | Shake the eggs in the pot to crack them slightly. Transfer the pot to the sink and run cold water over them for 1 minute then reserve. |
4 | In a medium saucepan, bring the chicken broth to a boil then add the buckwheat. Drop the heat to a simmer and cook until the buckwheat is tender but chewy, about 5 minutes. Season to taste with salt. |
5 | While the broth simmers, peel the eggs, under running water if needed. |
6 | Fill the serving bowls with soup and drizzle with 1-2 drops of sesame oil. Transfer a peeled egg to each bowl of soup. Gently pinch the egg together, then cut the egg in half. Orient each half yolk-side up. Sprinkle with sesame seeds and serve immediately. |
source: adapted from a recipe by Kuniko Yagi in the Uniqlo recipe app