Soft-boiled egg marinated in shochu and black sesame
Ingredients
1/ For the furikake:
- 10 g of dried flower petals
- 10g of nori cut ref NISSAN1 into small 5mm squares
- 10g of sobacha seeds ref NISSOB1
- 30g of roasted white sesame ref NISKU10-B
- 25g of roasted black sesame NISKU11-B
- 5 g of Guérande fleur de sel
- 10g of dried bonito ref NISKATSI
Optionally, oven-dried fish skin can be added
2/ For the shochu infused like a dashi:
- 170ml of Hakutake shochu ref NISTASH2
- 1g of kombu ref NISIZK10
- 2g of katsuobushi NISKATSI
- 5ml of soy sauce Aosa ref NISKOJI3
3/ Other ingredients:
- 4 large eggs
4/ For the black sesame sauce:
- 150g of Japanese mayonnaise
- 60g of whole roasted black sesame paste ref NISGO2B
- 50ml of sauce Tezukuri tsuyo or Tosazu ref NISYMK004
A reinvented Japanese-inspired recipe
If you are a lover of refined and original Japanese cuisine, this reimagined soft-boiled egg recipe is made for you. Marinating a soft-boiled egg in a dashi made with shochu gives it an unprecedented depth of flavour. Paired with a smooth black sesame sauce and a crunchy furikake, this exceptional egg will elevate your starters or bistronomy dishes.
Preparation
Furikake preparation:
- Mix all the dry ingredients together and store away from moisture.
Cold dashi preparation with shochu:
- In an airtight container, mix the shochu, kombu, bonito and soy sauce.
- Leave to infuse in the refrigerator for one week.
Cooking and marinating the eggs:
- Cook the eggs for 5 minutes and 30 seconds, cool in iced water and peel quickly.
- Once cooled, add to the shochu and leave to marinate for a minimum of 48 hours.
Black sesame sauce preparation:
- In a bowl, mix the Japanese mayonnaise, the black sesame paste and the Tezukuri Tsuyo or Tosazu sauce.
- The texture should be nicely runny; if necessary, adjust with a little dashi.
Plating and serving:
- Remove the marinated eggs and drain them.
- Arrange them on a plate.
- Cover with the black sesame sauce.
- Sprinkle with homemade furikake for a crunchy, umami touch.
Find our recipes with shochu:
What is shochu?
Shōchū is a Japanese spirit made from water, a ferment called kōji, and a main 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 alcohol level, shōchū is a lighter and more approachable drink. It can be enjoyed neat, lengthened with hot or cold water, or used as a base for cocktails. Its unique flavour and versatility make it an essential part of Japanese spirits culture. Unlike sake, which is fermented, shochu is distilled, giving it a drier and more subtle taste.
This soft-boiled egg recipe marinated in shochu and black sesame is a true invitation to explore the finesse of Japanese cuisine. A surprising dish that will delight lovers of subtle and bold flavours.
