Great Flavor of Raku. Because I won't be going to Vegas for a while, I replicated Raku Las Vegas's recipe for their Poached Egg with Sea Urchin and Salmon Roe. I made a mistake by cracking the Onsen Tamago instead of peeling it. I am such an amateur home cook. Japanese recipes are complicated. Everything needs to be heated up and cool down.
For the Broiled Miso Eggplant, I invented the recipe myself. Both dishes are great with sake and/or rice. Recipes below.
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My Replica of Raku's Poached Egg with Sea Urchin & Salmon Roe
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Raku's Poached Egg with Sea Urchin and Salmon Roe Recipe:
Dashi Broth:
1/4 cup Bonito Flakes
1-1/4 cup Water
6 inches of Kombu Seaweed
Directions:
1. Simmer water & Kombu in a small pot over medium heat.
2. Remove from heat and add Bonito Flakes. Let stand for 5 minutes.
3. Strain sauce through a fine mesh strainer. Discard Kombu (or keep for 2nd batch) and Bonito Flakes.
Dashi can be stored in the fridge for up to 1 week.
Onsen Tamago Sauce:
1/4 cup Dashi
1/2 Tbsp Mirin
3/4 Tbsp Soy Sauce
Directions:
Heat up everything in a small pot and cool down.
Onsen Tamago:
4-1/4 cups Water (measure 4-1/4 cups and remove 4 teaspoon) (water needs to cover egg completely)
3/4 cup Cold Tap Water (3/4 cup + 4 teaspoon)
1 large Egg, refrigerated
Directions:
1. Add water to small sauce pen, cover with fitted lit and bring to boil.
2. Once boil, remove pot from heat. Take egg out from refrigerator, add cold tap water to pot, gently place egg in the water. Cover and leave it for 15-16 minutes. (Timing might require trial and error testing & adjustment)
Garnishes:
Bunashimeji Mushrooms (just need the heads, boiled)
Okra (boiled, a few thin slices)
Chopped Yamaimo
Directions:
1. Plate Garnishes and Onsen Tamago as pictured.
2. Add the Onsen Tamago Sauce.
3. Tastes best when slightly refrigerated. Serve cool.
Notes to self:
• Chop the yamaimo finer next time
• I cracked open the onsen tamago egg shell instead of peeling it. I am such an amateur home cook.
• I made a mistake of putting the sauce in the serving bowl first – DON'T DO IT! Garnishes will not hold in place and will be all over the place. I ended up pouring the sauce out, plated everything dry, and added the sauce last.
• May need to marinate the mushroom with the Onsen Tamago Sauce.
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Broiled Miso Eggplant I invented
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Broiled Miso Eggplant Recipe:
A Few Eggplants
About 1.5 Tbsp oil
About 1 Tbsp Miso
About 1.5 Tbsp Mirin
About 1.5 Tbsp Cooking Sake
Spring Onion for Garnsih, chopped
Bonito Flakes for Garnish
Directions:
1. Preheat oven to broil (high-heat baking).
2. Quarter Eggplant in cross section and slice into 1" lengthwise.
3. Mix all the liquid and miso.
4. Mix or brush mixture with Eggplant. Set to broil until it turns slightly brown on the edges. Could be about 25 minutes.
5. Plate Eggplant and garnish with chopped Spring Onion and Bonito Flakes.
Note to self:
• Can think about adding minced ginger to add a kick of spice to the dish next time.
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| Both dishes are great to pair with sake! |
