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Egg Cocotte
Presented
by:Harunobu Inukai & Noriyukie Sugie
| Serve 10 |
|
| Ingredients: |
|
| 10 | small eggs |
|
10 |
gingko eggs |
|
|
|
| Stock 1 | |
|
300ml |
Japanese bonito stock |
|
150ml |
eggs |
|
50ml |
Japanese soy sauce |
|
40ml |
mirin |
|
Stock 2 |
|
|
100ml |
Japanese bonito stock |
|
1g |
gelatin |
|
10ml |
soy sauce |
|
pinch of salt |
|
| Garnish | |
| gold leaves |
Method
Cut the top of the eggs and empty contents into a mixing dish.Mix together with stock1.
Boil together stock 2 and set aside.Take the gingko nuts, place 1 nut in the bottom of each empty eggshell, add stock 1. Cover with aluminum foil and steam for 17 minutes.
Remove foil and add stock 2 and place in fridge for 30 minutes.
Remove
from fridge and place 2g of gold leaf on top of each egg,
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