Rinse the buckwheat thoroughly. Lightly toast it in a dry pot, then add 260ml of water and 3g of salt. Bring to a gentle boil and cook for 6 minutes.
Remove the buckwheat from the heat, cover with a lid, and let it steep for 14 minutes.
Boil the room-temperature eggs in gently boiling water for 6 minutes and 10 seconds.
Immediately transfer the boiled eggs into an ice water bath to stop the cooking. Peel once cooled.
Prepare the walnut sauce by combining the cilantro leaves, toasted walnuts, garlic, soy sauce, lemon juice, olive oil, hot water, and the remaining 2g of salt in a mixing bowl. Blend with an immersion blender until smooth.
Pour the blended walnut sauce into the pot with the cooked buckwheat and mix well to combine.
Serve the dressed buckwheat topped with the halved soft-boiled eggs, a sprinkle of black pepper, and remaining fresh cilantro sprigs.
Cook it hands-free.
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