Wasabi Pea Broth:
- 1 teaspoon neutral oil
- 1 yellow onion peeled, halved, and thinly sliced
- 3 cloves garlic peeled and very thinly sliced
- 1 tablespoon butter optional
- 2-3 teaspoons wasabi oil more or less, depending on preference
- 5 cups water
- 1 small daikon radish (about ¼ pound) peeled and very thinly sliced
- 3 ounces pea shoots or baby spinach
- Salt to taste
- 2 eggs yolks only
- 12 ounces ahi tuna preferably saku tuna
- 2 teaspoons sesame oil
- Salt and pepper
- Sesame seeds enough to cover both sides of the tuna
- 1 tablespoon neutral oil for frying
- Mustard oil or more wasabi oil optional
- Flaky sea salt optional
Start the Wasabi Pea Broth:
Heat the neutral oil in a small pot over medium-low heat. Add the onion and cook until the onion begins to sweat and soften. Do not brown the onion. It should stay very white, so adjust the heat as necessary to prevent the onion from browning.
Add the garlic and cook for 45 seconds until fragrant. Melt the butter, if using, into the aromatics. Add the wasabi oil, starting with about 1-2 teaspoons to start.
Finish the Wasabi Pea Broth and Eggs:
Using a spoon, ladle a few spoonfuls of the broth over the egg yolks and allow them to cook in the broth for 3-4 minutes. You do not need to completely immerse the egg yolks; just enough to warm them up. You may wish to cover the bowl with foil. If you need to, you can add a little more broth over the eggs to cook them further, but the yolk should be runny.
Add the pea shoots to the wasabi pea broth and season again to taste. Turn off the heat.
Calories: 460kcal | Carbohydrates: 14g | Protein: 48g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 243mg | Sodium: 255mg | Potassium: 971mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4299IU | Vitamin C: 72mg | Calcium: 122mg | Iron: 3mg