I tested this recipe at Mary Celeste and I wanted to do it again as I love it! It is a kind of deviled eggs or with Asian notes, fresh ginger and crispy black rice (not yet mastered !), marinated in soy sauce (in Japanese they’re called “shoyu tamago”). They can be more or less dark cooked differently. Unfortunately, it’s not the season of watercress with which the eggs are usually served…
Ingredients (for 6 people)
– 6 eggs
– 3 tbsp black rice
– 1 piece of fresh ginger
– 2 tbsp sesame oil
– 1 tbsp soy sauce
– 1 tbsp mustard 1 tsp wasabi
– a few leaves of watercress
For the marinade:
– 15 l soy sauce
– 15cl water
– 2 tbsp rice vinegar
– some Sichuan peppercorns
Recipe
- Cook the eggs 10 minutes in water .
- Mix the soy sauce, water, rice vinegar and pepper. Simmer, dip in the eggs, turn them around. Then let them marinate for a few hours in the fridge.
- Prepare your black rice (usually it cooks for 45 minutes). Let it dry on a plate several hours, then fry it with oil.
- Cut the eggs in half, take the yolks out. In a bowl, mix them with mustard, soy sauce, sesame oil (you can adapt the recipe according to your desires, I even added a little lemongrass ).
- Arrange watercress, the egg whites in which you place the mixture, grate fresh ginger on top and sprinkle the crispy black rice.
1 Comment
j’adore le MC et cette recette d’oeufs, j’y etais encire la semaine derniere et je me suis dis qu’il fallait que je l’essaie, merci pour la recette car je ne voyais pas trop comment il fallait faire !