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Portugal, Europe · Bacalhau à Brás

Bacalhau Brás Tamagotoji Don (Japanese Egg-Drop Rice Bowl)

The Portuguese trio of salt cod, onion and straw potatoes simmered in soy-dashi and blanketed with soft egg over rice, Japanese donburi style.

ServingsServes 2
Total cooking time35 min
DifficultyMedium
About servingsSoak salt cod in cold water in the fridge for 24–48 hours, changing the water 3 times a day. The egg is soft-set: for young children, pregnant women and older people, keep it covered over the heat until fully cooked.

Method

  1. Put the desalted cod in a 16 cm pot, cover with cold water and heat over medium-high heat. When small bubbles appear, turn off the heat and leave it for . Lift it out, remove skin and bones and break it into large bite-size flakes.

    Add in this stepSalt cod, desalted 160 g

    medium-high heat

  2. Cut the potatoes into 2–3 mm matchsticks, rinse in cold water and dry them completely in a towel. Heat the oil in a deep pot over medium-high heat to 175 °C (pot size · number of batches: 16 cm · 1×) and fry for per batch until golden and crisp, then drain. Fill the pot no more than a third with oil and never leave it unattended.

    Add in this stepPotatoes 160 gVegetable oil for frying 500 ml

    medium-high heat

  3. In a shallow 20 cm pan, stir the dashi, soy sauce, mirin and sugar until the sugar dissolves. Add the onion cut into 1 cm wide slices and simmer over medium heat for , until soft and translucent. Start light on the soy; the cod is already salty.

    Add in this stepDashi (Japanese bonito-kelp stock) 150 mlSoy sauce 1 tbspMirin 2 tbspSugar 1 tspOnion (medium) 1

    medium heat

  4. Spread the cod evenly over the onion. Beat the eggs only about 10 times with chopsticks so streaks of white remain. Pour two thirds of the egg in a circle from the edge inward, cover and cook over medium heat for . Pour in the rest of the egg and the sliced spring onions, cover again, turn the heat to heat off and let it sit for .

    Add in this stepEggs 3Spring onions 1

    medium heat→heat off

  5. Fill bowls with rice and slide the egg mixture on top with its sauce. Pile on the straw potatoes, sprinkle with shichimi to taste and eat straight away; add the potatoes only at the last moment so they stay crisp.

    Add in this stepHot cooked short-grain rice 400 gShichimi togarashi (Japanese seven-spice) to taste

Cook's tip

Beating the eggs only lightly is what gives the soft, layered texture. No dashi? Dissolve instant dashi granules in water. For 3–4 servings cook everything in one large pan and divide it with a spatula.

Cooking it at camp

Desalt, poach and flake the cod at home and keep it in the cooler; use plain shoestring potato crisps instead of frying. Cook the rice in a camp pot or reheat ready-cooked rice; one burner, a small pan and a lid are all you need.