In a pot, combine the kelp, soy sauce (or tsuyu), mirin, sugar (or allulose), and water. Bring to a boil once, then let cool completely.
Separate the egg yolks from the whites, then combine the yolks with the cooled sauce and kelp pieces. Refrigerate for at least 8 hours to make the soy egg.
Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 1 tbsp olive oil in a bowl.
Mince the garlic finely, and cut 2 pieces of the marinated kelp into fine strips.
Heat 1 tbsp olive oil in a pan and sauté the minced garlic; once fully cooked, add the butter and let it melt.
Add the boiled spaghetti and a ladle of pasta water, tossing while letting the liquid reduce.
Turn off the heat and mix in the julienned kelp, the soy egg yolks, and 1 tbsp of the soy egg sauce to finish.
Tips
Make a big batch of soy egg — the leftovers are great spooned over rice or served on toast too.
If you use tsuyu instead, it already contains mirin, so add only half the listed amount.
If you have a lemon on hand, a bit of zest makes a nice finishing touch.
Dried kelp shatters easily with scissors, so it’s better to slice it into thin strips with a knife.
Free-range eggs work especially well here, if you can get them.
Soy Egg Spaghetti
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)
- spaghetti 100g
- garlic 2 cloves, minced
- unsalted butter 10g
- salt 1 tbsp (for pasta water)
- olive oil 2 tbsp
- pasta water 1 ladle (55ml)
- egg 2 yolks only
- dried kelp 10g
- soy sauce 65ml (or tsuyu)
- mirin 50ml
- sugar ½ tsp (or allulose)
- water 25ml
- lemon zest, if you have it
Instructions
1. In a pot, combine the kelp, soy sauce (or tsuyu), mirin, sugar (or allulose), and water. Bring to a boil once, then let cool completely.
2. Separate the egg yolks from the whites, then combine the yolks with the cooled sauce and kelp pieces. Refrigerate for at least 8 hours to make the soy egg.
3. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 1 tbsp olive oil in a bowl.
4. Mince the garlic finely, and cut 2 pieces of the marinated kelp into fine strips.
5. Heat 1 tbsp olive oil in a pan and sauté the minced garlic; once fully cooked, add the butter and let it melt.
6. Add the boiled spaghetti and a ladle of pasta water, tossing while letting the liquid reduce.
7. Turn off the heat and mix in the julienned kelp, the soy egg yolks, and 1 tbsp of the soy egg sauce to finish.
https://hong-recipe.pages.dev/en/recipes/soy-egg-spaghetti/
Hong's Recipe
