Steamed Rice with Marinated Soft-Boiled Eggs
- 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.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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