Buckwheat Galette with Dashi

• 100 g stone-ground buckwheat flour (soba-ko)
• 250 ml room-temperature dashi, made from kombu and katsuobushi
• 1/2 tsp sea salt
• 1 large egg, for the batter
• 2 tbsp unsalted butter, for the pan
• 80 g gruyère cheese, grated
• 4 slices cooked ham, thinly sliced
• 4 large eggs, for the filling

1. 1

   Whisk the buckwheat flour and sea salt in a medium bowl to aerate the dry ingredients.

2. 2

   Gradually pour in the room-temperature dashi while whisking, then beat in the first large egg until the batter is smooth. Let the batter rest in the refrigerator for at least two hours; skipping this rest means your galettes will tear easily in the pan.

3. 3

   Heat a seasoned crepe pan or a 10-inch nonstick skillet over medium heat. Melt a small pat of butter, coating the bottom evenly.

4. 4

   Ladle about 80 to 85 ml of batter into the center of the pan, immediately swirling it to form a thin, even circle. If the heat is too high, the batter will seize before spreading, so adjust your flame accordingly.

5. 5

   Cook for about two minutes until the edges turn lacy, dry, and start to lift from the pan.

6. 6

   Do not flip the galette. Immediately sprinkle a quarter of the grated gruyère in a ring in the center of the uncooked top side, lay a slice of ham over it, and crack one large egg directly into the middle.

7. 7

   Use a spatula to fold the four edges of the galette inward to form a square, leaving the egg yolk exposed in the center.

8. 8

   Cover the pan with a lid and cook until the egg white is just set — about two to three minutes — while the yolk stays runny and warm. If the white is still translucent, give it another minute.

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