Traditional Deviled Eggs:
10 hard-boiled, medium-sized eggs, peeled and cut in half lengthwise
1/4 cup mayonnaise
2 tablespoons crème fraiche
1-2 tablespoons Dijon mustard
Salt and freshly ground black pepper, to taste
Piment d'Espelette or paprika, for serving
Modern Hot Springs Egg with Ume Porridge and Japanese Mustard Mayonnaise:
1 tablespoon Yuzu Kosho (Japanese condiment made from Yuzu zest and chile peppers)
1 tablespoon mayonnaise
3 cups Ume Ginger Dashi (see recipe below)
1 cup cooked sushi rice (leftover is fine)
4 slow-cooked eggs (see recipe below)
Garnish: julienned, toasted nori (seaweed), toasted sesame seeds
Ume Ginger Dashi:
3 1/2 cups water
1 4-inch piece dried konbu (kelp)
1 cup bonito flakes
4 large Umeboshi (Japanese pickled plums), pitted and roughly chopped
3 tablespoons roughly chopped mitsuba (Japanese herb) or substitute cilantro stems
1 1-inch piece ginger, grated and juice squeezed (about 1 teaspoon juice)
Soy sauce, to taste
Salt, to taste
DIRECTIONS
Deviled Eggs:
1. Pack a pot with room temperature eggs, just enough water to cover and a few tablespoons salt (salt sets the whites if an egg cracks accidentally). Bring to a boil then reduce heat and simmer 6 1/2 to 7 minutes for medium eggs (8 to 8 1/2 minutes for large or extra large eggs), transfer immediately to ice water. When cool peel and slice in half lengthwise.
2. Remove yolks from eggs and reserve whites. Push egg yolks through a sieve into a mixing bowl. Gently combine with mayonnaise, crème fraiche, and mustard. Season to taste with salt and freshly ground black pepper.
3. Fill a pastry bag fitted with a star tip with egg yolk mixture. Pipe mixture into reserved egg whites, sprinkle with Piment d’Esplette and chill before serving.
Hot Springs Egg with Ume Porridge and Japanese Mustard Mayonnaise:
1. Mix Yuzu Kosho with mayonnaise and reserve.
2. Heat dashi with cooked sushi rice to create a porridge and adjust seasoning with salt and/or soy sauce.
3. Immediately transfer to 4 warm serving bowls and crack a Slow-Cooked Egg over the top of the porridge. Top each egg with a small dollop of Yuzu Kosho Mayonnaise and sprinkle with sesame seeds and nori. Enjoy immediately.
Slow Cooked Eggs:
1. Place an upside-down saucer in a small pot and fill it with boiling water. Place the eggs gently into the pot, just enough to fill one layer. Check the water temperature, looking for 145 degrees F.
2. Keep the eggs cooking on the lowest setting (or turn the burner on and off occasionally) for 50 minutes, keeping the temperature as close to 145 degrees F as possible. After at least 50 minutes of cooking (more time at 145 degrees won’t change the outcome), remove eggs from water and simply crack and eat! Alternatively, you can cool these eggs in ice water and then heat one at a time in warm water as needed.
Dashi:
1. Bring water to a boil then reduce to lowest possible heat and add konbu. After 5 minutes add bonito flakes and turn off heat. Let steep 5 minutes more, strain carefully through a cheesecloth or very fine sieve. Season broth with chopped Umeboshi, mitsuba or cilantro stems, ginger juice, soy sauce, and salt to taste.
Posted on AllTopChef.com
2 comments:
You can get a better hardboiled egg by placing the eggs in the pot in cold water as you write, heat the water to boiling, let it boil for 1 minute, and then turn off the heat (if using an electric stove, turn off the heat as soon as the water comes to a boil) and let the eggs sit in the hot water for 12 to 15 minutes, then remove from the water and immediately cool them down. You'll get a perfect, firm but not rubbery egg white and a creamy firm bright yellow egg yolk.
Is there a difference between cilantro stems and leaves?
Regardless, I tried this recipe because of the rave reviews it got on the show, and also because I'm not a fan of umeboshi or cilantro (I wanted to see if I could learn to enjoy them). But in the end, this dish was fantastic! Very unique and definitely worth the effort in tracking down yuzu kosho.
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