Japanese-style Sous Vide Poached Eggs
After perfecting a sous vide poached egg recipe, we broke it out again, this time with an Asian flare by adding a simple ingredient, Furikake, which compliments the eggs so nicely, we’re not sure we’re ever going to have poached eggs at home without it anymore! From Wikipedia:
Furikake (振り掛け / ふりかけ?) is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.
There are countless types of Furikake you can find and unfortunately most of them contain Monosodium Glutamate (MSG). We’re fans of the furikake made by Urashima, which makes an “all natural” version which no MSG. You can find it on Amazon here.
For this recipe, just follow our original sous vide poached egg recipe, and after you’re done, just sprinkle some furikake on top. You can then eat the eggs in a bowl with a spoon, or even put it on top of rice or steamed asparagus. Bon appetit!