Name: Kintsugi Shak‑Bánh Cloud Eggs with Miso‑Tomato Dashi & Charred Onion Lace
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion (Japanese–Vietnamese–Mediterranean)
Ingredients: 3 medium Yellow onions, thinly sliced (for broth + caramel + lace); 600 g Tomatoes, ripe, grated or finely chopped; 8 each Eggs, large (separated); 25 g Unsalted butter; 45 ml Neutral oil (grapeseed/canola); 25 g Tomato paste; 40 g White miso; 800 ml Dashi stock (or light chicken/veg stock); 10 ml Fish sauce; 15 ml Rice vinegar; 12 g Sugar; 10 ml Soy sauce; 3 g Gochugaru or Aleppo pepper; 5 g Gelatin powder (optional but recommended for "floating" effect); 30 ml Cold water (to bloom gelatin); 12 g Cornstarch (for onion lace); 20 g All-purpose flour (for onion lace); 120 ml Sparkling water, very cold (for onion lace); 2 g Baking powder (for onion lace lift); 6 g Fine salt; 1 g Black pepper; 1 tsp Lemon zest; 20 g Fresh herbs (cilantro + basil or shiso), torn

Chop-Chop

Kintsugi Shak‑Bánh Cloud Eggs with Miso‑Tomato Dashi & Charred Onion Lace | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals