Soy-Mirin Marinated Halibut with Ramen Egg & Dashi Broth

Components

  1. Marinade-Poached Halibut

    • Halibut fillet lightly marinated, then gently steamed/poached in a diluted version of your marinade.

    • Produces a delicate, savory-sweet glaze.

  2. Ajitama Egg (Ramen Egg)

    • Soft-boiled, marinated overnight in your signature marinade.

    • Halved and served alongside the fish.

  3. Dashi-Marinade Broth

    • Light kombu-bonito dashi fortified with a spoonful of your marinade.

    • Gives depth without overpowering — slightly smoky, salty-sweet umami.

  4. Accompaniments

    • Wilted greens (mizuna, spinach, or bok choy).

    • Garnish with finely sliced scallion, toasted sesame, and maybe a drop of chili oil for contrast.

Method

  1. Prepare the Egg

    • Soft-boil eggs (6½ min), shock in ice, peel.

    • Marinate overnight in your egg marinade.

  2. Prepare the Halibut

    • Marinate fillets for 20–30 minutes in a light coating of marinade.

    • Steam or gently poach in a shallow pan with water + a splash of marinade until just cooked through.

  3. Make the Broth

    • Prepare dashi (kombu + bonito flakes).

    • Season with 2–3 tablespoons of your marinade per cup of dashi.

  4. Assemble

    • Place halibut in a shallow bowl, spoon wilted greens to the side.

    • Pour hot broth gently around (not over) the fish.

    • Nestle half a ramen egg on the side.

    • Garnish with scallions, sesame, and optional chili oil.

Presentation

  • Serve in a wide shallow bowl to highlight the fish and egg against the golden broth.

  • Think minimalist Japanese plating: clean lines, restrained garnishes, but deeply layered flavor.