C HIGH-ENERGY KOMBU KEDGEREE

SERVES 2

120g rice

2 eggs

90g smoked haddock, sliced and deskinned 200ml Kombu dashi 3 tbsp curry powder (or to taste) 1-2 spring onions, chopped

Smoked haddock skin, roasted

METHOD

Boil rice in 840ml water; turn down to low. Stir, then cover and cook for 40 mins. To cook onsen tamago eggs, boil 1 ltr water. When boiling, turn heat off. Add 200ml cold water and the eggs, cover and leave for 12-13 mins. Cool in running cold water. Cook haddock in kombu dashi for 1-3 mins, then mix 2 portions of rice porridge and curry powder. Pour into a bowl, crack egg on top, then add spring onion, black pepper and crumbled haddock skin.