We’ve been binge watching The Mind of a Chef, and in one of the episodes David Chang makes this jaw-droppingly delicious-looking corn dish with miso butter and perfectly slow-cooked eggs. I’m sitting there yelping how much I wanna face plant in it. Lucky for me, I have a wonderful boyfriend who makes it for dinner the next day.

David Chang uses ramen stock to bring extra depth to the corn, but because you can’t just easily make ramen stock, Eric improvises and uses an onion for additional flavor. He also ad-libs the method entirely. The full recipe is in the Momofuku cookbook, but there’s also a very vague version embodied in three haikus on Lucky Peach.

This recipe makes two entree-sized plates.

• 2 eggs
• corn kernels cut from 3 corn cobs
• 1 medium onion, chopped
• 3 rashers of bacon, chopped
• 50g shiro miso
• 50g unsalted butter
• handful of chopped spring onion
• black pepper
• furikake (optional)

Sous vide two eggs at 60 degrees Celsius for one hour. If you don’t have a sous vide machine or immersion circulator, then you could soft boil or poach the eggs instead. Combine the butter and shiro miso in a bowl or with a blender.

Render the bacon in a pan, then add the chopped onion. Allow the onion to caramelize and absorb the bacon goodness. Add the corn kernels, cook until slightly charred. Add miso butter, and toss to combine. Add water (or stock) to deglaze the pan, scraping all the awesome brown bits. Throw in the spring onion.

Serve the sous vide eggs on a bed of the corn. Season with black pepper and furikake. You don’t even need to add salt because there’s enough savory, salty deliciousness in the miso and the bacon!