We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste.
Ingredients
| eggs | 2 whole | |
| chicken stock | 1 qt | |
| roasted buckwheat groats | 1/4 cup | |
| aka kasha | ||
| salt | ||
| sesame oil | ||
| sesame seeds | 2 tsp | |
| preferably a mix of white and black sesame seeds | ||
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