Egg with Kombu Tsuyu My nephew Chef Willie @nguyenwillie introduced his Uncle to kombu tsuyu. It’s derived from kelp and katsuobushi, dried and sliced bonito. The Japanese use it in their dashi, hotspots, ramen and a dipping sauce for tempura. Chef Willie uses it in the Congee he makes at Duck Duck Goose Eatery. The traditional breakfast soft egg and kaya toast of Malaysia uses chia cheng (light soy) on the soft egg. Uncle drizzled kombu tsuyu on his egg which wasn’t as soft as he would like. I here give a plug for Sarawak pepper (black or white). You can buy these peppercorns from Asian Supermarkets like Tai Ping or E-PACS Vegetarian SuperMart. Crack it over your food and you’ll notice the sharp peppery burst missing from common garden run of the mill. Skrrrrt skrrrrt! #softboiledegg #onsenegg #kombutsuyu #sarawakpepper (at Nelson City, New Zealand) https://www.instagram.com/p/BsB5Xj6lno7/?utm_source=ig_tumblr_share&igshid=gsg5zmi7o102