Deviled Ikura
Recipe courtesy of Ronnie Bensimon, Executive Sous Chef, Broken Sound Club (Boca Raton, Fla.)
Ingredients
- whole eggs - 5 ea.
- Ingredients for Ikura Cure:
- Cherry Blossom Shoyu - 100 gms.
- aji mirin - 100 gms.
- ponzu - 100 gms.
- Ikura (salmon roe) - as needed
- Ingredients for Egg Yolk Mix:
- sweet chili - 50 gms.
- tamari - 50 gms.
- kimchi sauce - 50 gms.
- sesame oil - 50 gms.
- Kewpie mayonnaise - 50 gms.
- Ingredients for Garnish:
- garlic chives - 1/2 bunch
- micro shiso
Instructions
- Start by using high-quality Ikura and cure them in a 33% mixture of cherry blossom shoyu, aji mirin and ponzu. Ensure that the Ikura is fully covered and refrigerate the mixture for 1 hour.
- Boil five 20-minute eggs and immediately blanch them in ice water. Once cooled, remove the egg skin and cut each egg in half lengthwise using a sharp, wet knife. The yolk should be 75% cooked. Separate the yolks into a medium mixing bowl, rinsing out any remaining residue from the egg whites.
- In the mixing bowl, combine the yolks with Kewpie Mayo, tamari, sweet chili, kimchi sauce and sesame oil. Adjust the flavor as needed and refrigerate the mixture.
- Remove the Ikura from the curing liquid and rinse them in ice-cold water twice. Set them aside.
To Assemble:
- Place a small amount of the yolk mixture into the center of each egg white.
- Finish with a drizzle of sesame oil.
- Top with Ikura, and garnish with fresh-minced garlic chives and micro shiso.
