Enjoy a marvelous breakfast with these sous vide poached eggs cooked at 63 degrees Celsius for 1hr and paired with juicy grilled asparagus.
A 60-minute slow-cooked egg, served with asparagus and watercress.
A Japanese take on the classic Italian Pasta alla Carbonara with a slow cooked Onsen Tamago on top.
Garlic chive shrimp fried rice with crispy garlic chips and a slow cooked egg.
Soboro Donburi. Japanese rice bowl with seasoned ground chicken, scallion and egg.