Soft-boiled egg marinated in shochu and black sesame recipe

Shochu-marinated soft-boiled egg with black sesame

A reinvented japanese-inspired recipe

If you are a fan of refined and original japanese cuisine, this revisited soft-boiled egg recipe is for you. Marinating a soft-boiled egg in a shochu-based dashi gives it an unprecedented depth of flavor. Combined with a creamy black sesame sauce and a crunchy furikake topping, this exceptional egg will enhance your appetizers or bistro-style dishes.

Shochu-infused soft-boiled egg recipe

Ingredients

1/ For the Furikake :

- 10 g of dried flower petals

- 10 g of nori, cut into small 5mm squares (Ref. NISSAN1)

- 10 g of sobacha seeds (Ref. NISSOB1)

- 30 g of roasted white sesame seeds (Ref. NISKU10-B)

- 25 g of roasted black sesame seeds (Ref. NISKU11-B)

- 5 g of Guérande fleur de sel

- 10 g of dried bonito flakes (Ref. NISKATSI)

(Optional: oven-dried fish skin)

2/ For the Shochu-Infused Dashi :

- 170 ml of Hakutake shochu (Ref. NISTASH2)

- 1 g of kombu (Ref. NISIZK10)

- 2 g of katsuobushi (Ref. NISKATSI)

- 5 ml of Aosa soy sauce (Ref. NISKOJI3)

3/ Other Ingredients :

- 4 large eggs

4/ For the Black Sesame Sauce :

- 150 g of Japanese mayonnaise

- 60 g of roasted black sesame paste (Ref. NISGO2B)

- 50 ml of Tezukuri Tsuyo or Tosazu sauce (Ref. NISYMK004)

Preparation

Preparing the Furikake :

- Mix all the dry ingredients and store them in an airtight container to keep them fresh.

Preparing the shochu-infused dashi :

- In an airtight container, combine the shochu, kombu, bonito flakes, and soy sauce.

- Let it infuse in the refrigerator for one week.

Cooking and marinating the eggs :

- Boil water and cook the eggs for 5 minutes and 30 seconds.

- Immediately transfer them to an ice water bath to stop the cooking process.

- Once cooled, carefully peel the eggs.

- Submerge them in the shochu-infused dashi and let them marinate for at least 48 hours.

Preparing the black sesame sauce :

- In a bowl, mix the Japanese mayonnaise, black sesame paste, and Tezukuri Tsuyo or Tosazu sauce.

- The sauce should be smooth and pourable; if needed, adjust the consistency with a bit of dashi.

Plating and serving:

- Remove the marinated eggs from the liquid and drain them.

- Place them on a serving plate.

- Drizzle with the black sesame sauce.

- Sprinkle with homemade furikake for a crunchy and umami-rich finish.

What is shochu?

Shochu is a traditional Japanese distilled spirit made from water, a ferment called kōji, and a primary ingredient that varies by region, such as sweet potato, barley, rice, buckwheat, or brown sugar. Often distilled at a lower alcohol content than other spirits and sometimes diluted with water to soften its strength, shochu is a lighter and more approachable drink. It can be enjoyed neat, with hot or cold water, or even as a base for cocktails. Its unique flavor and versatility make it a staple in Japanese drinking culture. Unlike sake, which is brewed, shochu is distilled, giving it a drier and more refined taste.

This shochu-marinated soft-boiled egg with black sesame is a true invitation to explore the elegance of japanese cuisine. A surprising and delightful dish that will impress lovers of subtle and bold flavors alike.