Vermicular | Smoked Eggs

Smoked Eggs

Tailored for: Vermicular Frying Pan 24cm Deep
Oven-Safe Skillet 24cm Deep
Cooking Time
3 min

3 soft-boiled eggs

Dashi Mixture
50 ml dashi stock
1 tablespoon soy sauce
1 tablespoon sake
1 tablespoon mirin (sweet rice wine)

2 tablespoons wood smoking chips
1 tablespoon raw sugar

Glass or Stainless Steel Lid
7” round cooking rack with feet

  1. (1st day) Add ingredients for Dashi Mixture into a saucepan and boil. Once cooled, pour mixture into a sealable bag. Place soft-boiled eggs in bag, remove excess air, and refrigerate overnight.

  2. (2nd day) Remove eggs from bag and pat dry with a paper towel.

  3. Lay a sheet of aluminum foil in the skillet, then distribute wood chips and sugar evenly on top. Place a cooking rack over the wood chips and cover with lid. Preheat the skillet over medium-high heat for about 2 minutes or until smoke starts to escape.

  4. Transfer eggs to the cooking rack, cover, and smoke over low heat for about 3 minutes. Turn off heat and rest, covered, for about 5 minutes to infuse with smoke.

  • You can substitute the dashi stock with store-bought dashi stock, if desired.

  • The smoke can stain your hands, so we recommend wearing gloves.

  • Bleach is an effective cleaning agent for removing built-up smoke stains on your lids.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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