Kaiyaki Miso (Scallop-Shell Miso Egg)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 1 serving
- Ingredients
- 7
About this dish
A large scallop shell serves as the pot here, not as a source of meat: miso broth simmers in it and an egg sets into soft curds.
Read more
The broth comes from grilled dried sardines and katsuobushi, salted with red miso, and flat sheets of dried wheat gluten called itafu soak it up before the egg goes in. It is a home dish from Tsugaru and Shimokita in Aomori, eaten with rice.
Ingredients
Instructions
- 1
Remove heads and guts from two grilled dried sardines and split them.
Soak with 180ml water in a small pan for 10 minutes, then simmer gently for 5 minutes.
- 2
Add 2g bonito flakes, turn off heat, and wait 2 minutes.
Strain to obtain 140ml broth. Break ita-fu to bite-size pieces and slice green onion to 2mm.
- 3
Pour 140ml broth into a clean scallop shell at least 18cm wide that is verified safe for direct heat, or use a small cast-iron skillet. Bring to a gentle simmer, dissolve 15g red miso, and add ita-fu.
- 4
Simmer 2 minutes so the fu absorbs broth.
Beat the egg until no white clumps remain, pour in a circle, and stir slowly from the edge inward every 20 seconds to form large soft curds.
- 5
When the egg center reaches 71C with no runny raw egg, scatter green onion and turn off heat.
The shell or skillet is very hot, so set it on a trivet for 1 minute before serving with rice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
農林水産省 · Checked: 2026-08-11
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