Soft-boiled eggs with lightly crisp whites and rich, runny yolks, finished with a soy and salsa macha glaze, ginger, and garlic. Served over steamed white rice with sesame seeds and chives.Serves 4 generously. For a small appetizer, plan on one egg per person.
0 Boil the Eggs: Pierce the wide end of each egg. Bring a large pot of water to a rolling boil and gently lower the eggs in with a spider strainer. Cover and boil for 6 to 6 1/2 minutes for runny yolks (see notes for other boil times).
1 Chill and Peel: Transfer the eggs to a bowl of ice water with the spider strainer and let sit for 10 minutes. Tap each egg gently all over with a spoon, then roll it very gently on a kitchen towel to crack the shell. Return the eggs to the ice water for 10 more minutes. Peel, starting with the first egg cracked, pat dry, and refrigerate for 1 hour.
2 Score the Eggs: Make shallow cuts all over each egg with a paring knife.
3 Fry the Eggs: Preheat a large skillet over medium-high heat for 2 to 4 minutes. Add the neutral oil and heat for 30 seconds. Add the eggs in batches and fry for 1 to 2 minutes per side, turning until blistered all over. Remove the pan from the heat, transfer the eggs to a plate, and pour off all but about 1 tbsp of the oil.
4 Make the Sauce: Return the pan to medium heat. Add the ginger and garlic and sauté for 1 to 2 minutes. In a small bowl, mix the soy sauce, shiro dashi, rice vinegar, mirin, sambal oelek, salsa macha, sesame oil, and sugar. Add to the pan and cook for 3 to 4 minutes.
5 Thicken the Sauce: Whisk the cornstarch into the water. Reduce the heat to medium-low, add the slurry to the sauce, and cook for 5 to 6 minutes, whisking often, until thickened.
6 Coat and Serve: Turn off the heat. Add the eggs and toss to coat in the sauce. Serve over steamed white rice and top with sesame seeds and chives.
