Japanese Style Poached Egg, Umeboshi & Mustard Miso Mayonnaise

By exdircomp

Ingredients

• 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

Details

Servings 10
Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

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.

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 Ueboshi, mitsuba or cilantro stems, ginger juice, soy sauce, and salt to taste.

© 2011 Mary Sue Milliken