Steamed Rice with Marinated Soft-Boiled Eggs

Ingredients (4 servings)
  • 4 eggs
  • 2 garlic cloves
  • 2 inches ginger (5 cm)
  • 3 tablespoons wasabi, plus 1 teaspoon
  • 1 cup soy sauce (250 ml)
  • 5 tablespoons seasoned vinegar
  • 5 tablespoons water
  • 10 1/2 ounces sushi rice (300 g)
  • 1 tablespoon seaweed
  • 2 large mushrooms
  • 1 carrot, with top
  • 4 green asparagus
  • 4 tablespoons olive oil
  • 5 tablespoons white wine vinegar


Step 1: Marinated Eggs

Immerse the eggs in boiling water for 6 minutes. Allow to cool, then shell.

Peel and chop the garlic and ginger. Place in a bowl along with 3 tablespoons of wasabi. Set aside one small teaspoonful. Add the soy sauce, seasoned vinegar, and water, stirring well to dissolve the wasabi.

Immerse the eggs in this marinade, and set aside for 2 hours at room temperature.

Step 2: Rice

Rinse the sushi rice in a sieve, then tip into a large bowl, cover with water, and leave to soak until the rice grains are nice and white.

Boil water in the pot of a couscous maker or steamer. Drain the rice, and spread it evenly in the steamer basket.

Cover and cook for 15 to 20 minutes, then turn off the heat and leave the rice to swell in the basket for around 10 additional minutes.

Step 3: Seaweed and Vegetables

While the rice is cooking, soak the seaweed in fresh water to eliminate the salt, then slice.

Clean the mushrooms, and peel and wash the carrot and asparagus. Cut the asparagus tips into 3 to 4 inch lengths (8 to 10 cm). Slice all these vegetables into thin pieces with a mandoline, and set aside.

Step 4: Sauce

Filter a large ladleful of the egg marinade through a tea strainer. In a bowl or sauce boat, mix with the reserved teaspoon of wasabi the olive oil.

Step 5: Finishing and Plating

When the rice is cooked, tip it into a bowl, then fold in the white wine vinegar, seaweed, and vegetables with a spatula. Arrange on the serving dish.

Drain the eggs of their marinade, and place them on top of the rice. Serve the sauce separately.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits