I first had this cold starter dish as part of a Omakase meal when my group of makan buddies introduced me to Meii Sushi (Check out Urbanarchiver's review here). Chef Hong served the cold Tamago Onsen dish topped with Uni, Ikura, Yamaimo (Japanese Yam), wasabi and seasoned with just soy sauce.
Simply mix all the ingredients with the soft boiled egg and you will be treated to a very refreshing starter with different layers of texture and flavours. Once in the mouth, you could taste the soft, pillowy sensation of the uni, the burst of the ikura, the crunchiness of the Yamaimo so well combined with the delicate egg white custard and creamy yolk with the kick from the wasabi and the umami flavour from the soy. Heaven.
Ingredients (Serves 4)
4 sous vide eggs (64C for 45 minutes in water bath or you can use normal soft boiled eggs)
1 sweet fragrant pear (chilled)
Good-grade Soy Sauce
Chill the the sous vide eggs (or soft boiled) in fridge for at least an hour.
Peel the cold pear and cut into small pieces, roughly about 1cm x 1cm x 2cm. Put aside.
Crack the cold eggs carefully into 4 serving bowls and top each with a teaspoon of Ikura, 6-8 small pear pieces. Add wasabi and soy sauce according to your preference.
I am submitting this post to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids.
This month's event is hosted by Yen from Eat your heart out and Egg is the theme for August. You can join in the fun and contribute your recipes here.