Ingredients
Serves 6 as a starterDashi:
800 ml water
2 g kombu
4 g bonito
35 ml healthy boy light soy
10 ml mirin
Dashi Egg Custard Mix:
3 eggs
450 ml dashi
Soy to season
6 small pieces crab meat
6 large eggshells
3 teaspoons Yarra Valley Salmon Caviar
Method
To make dashi, bring water to the boil with the kombu.
As it boils, add the bonito and allow infusing for 1 hour.
Strain, add soy and mirin.
To make egg custard, mix eggs with dashi and pass through a strainer, re-season with soy. It should be smoky, rich and round.
To Assemble
Neatly cut off the tops of the eggshells. For this you will need a special egg cutter.
Place a pinch of crab into each eggshell and pour over the custard mix, filling almost to the top.
Place eggs in egg cartons and put into a baking tray, fill half way with hot water, cover with foil or a lid.
Cook in a slow oven at 150°C very slowly until just set, this should take 20 minutes.
To Serve
Allow the eggs to rest for 10 minutes after they come out of the oven. Top with a half-teaspoon of caviar and serve in an eggcup or on some wet salt to make sure it stays upright.