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.