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