Concept: This dish transforms the often-discarded eggshell into a delicate dashi broth, complemented by poached egg yolk pearls.
Ingredients: Eggshells, kombu, bonito flakes, egg yolks, calcium lactate, sodium alginate bath.
Method: Clean and roast eggshells to create a rich, umami broth with kombu and bonito flakes. Poach egg yolks mixed with calcium lactate, then drop them into a sodium alginate bath to form pearls. Serve the pearls in the eggshell dashi.
