Tiger Skin Eggs (Runny Yolk)

Ingredients

• 9-12 eggs
• 1/4 cup soy sauce
• 2 tbsp mirin
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 cup water
• 1 tbsp shiro dashi (optional)
• 1 tbsp sambal oelek or sriracha
• 2 tsp sesame oil
• 1 tbsp chili crisp
• 1 tsp grated ginger
• 1 garlic clove (grated)
• 1-1.5 tbsp corn starch (depends on desired thickness)
• Sesame seeds and chives, to top

Directions

• Pierce your eggs.
• Add the eggs to a pot of rolling water and cover. Boil for 6-6.5 min (for a runny yolk).
• Transfer to ice water and let sit 10 min.
• Gently tap each egg with a spoon all over and roll it veeeery gently on a kitchen towel. Return to the water and let sit 10 more min.
• Peel and refrigerate 1 hr.
• Using a knife, make shallow cuts all over (this is the 'tiger skin').
• Preheat a pan 2-4 min on medium-high. Add a little oil, wait 30 sec, then add the eggs and fry about 1-2 min per side. Remove the eggs along with some of the oil.
• Add the ginger and garlic to the pan; saute 1-2 min.
• Mix the soy sauce, dashi, rice vinegar, mirin, sambal, chili crisp, sesame oil and sugar. Add to the pan and cook 3-4 min.
• Whisk the corn starch into the 1/4 cup water.
• Add the slurry to the sauce and let it thicken and the raw starch cook off, 5-6 min on medium-low, whisking often.
• Turn off the heat and add the eggs, turning to coat in the sauce.
• Top with sesame seeds and chives. Great over rice.