Wednesday, June 08, 2005

Posted by Hello
Oeufs en Cocotte with Uni and Century Egg
This was inspired by a recipe from Tetsuya Wakuda's eponymously titled cookbook. He uses black truffles in combination with uni. For a less extravagant spin, I've used century egg, segmented so the jade-like beauty of its inky yolk is visible, its special texture in lovely contrast to the quakingly-set quail's eggs. A sprinkle of shichimi togarashi (Japanese seven-spice chilli pepper) adds kick, while some wakame enhances the sea-salty flavours.


Anonymous Anonymous said...

Oeufs en Cocotte with Uni and Century Egg - this sounds interesting and would a recipe be possible?

6:03 p.m., June 17, 2005  

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