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Runny Soft-boiled Egg Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Runny Soft-boiled Egg Tempura.
Here is a recipe for runny soft-boiled egg tempura. The crispy coating and the runny yolk make this a delicious dish. You can enjoy it as it is, or put it on rice to make a tempura rice bowl (donburi) or put it on soba noodles or udon noodles. Please try and make it.
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Cook time

20 minutes

Ingredients
2 servings

  • Eggs
    2
  • Hot water
    as needed
  • Cold water
    as needed
  • Tempura flour
    5 g
  • 衣
  • (A)Tempura flour
    10 g
  • (A)Cold water
    10 ml
  • Frying oil
    as needed
  • Green shiso leaves
    as needed

How to make

  1. 1. Bring a pot of water to a boil and gently add eggs. Boil for about 6 minutes, then blanch on cold water and peel the shells.
  2. 2. Poke few holes with a toothpick on eggs and dust with tempura flour.
  3. 3. Mix well (A) in a bowl, and coat the eggs with the mixture.
  4. 4. Heat about 1-inch of frying oil in a pot to 170°C (338°F). Place Step 3 on a wooden spatula and put it into the pot.
  5. 5. Deep fry for about 30 seconds, and when the batter has set, remove and drain off the oil.
  6. 6. Arrange on a plate, garnish with green shiso leaves, and it's ready to serve.

Tips for cooking

If you overcook it in Step 6, it won't be a soft-boiled egg, so please be careful. Please add salt, soy sauce, or mentsuyu to your taste.

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