Uni Sabayon Ponzu Egg Sasho
Ponzu Egg, Preserved Sansho, Uni Sabayon, Kinome
For the Uni Sabayon:
6 Egg yolks
2 Tbsp Lemon juice
1 tsp Salt
Pinch of cayenne
.5 tsp gelatin powder
20 Tbsp Unsalted butter, melted
2 Tbsp preserved uni
Water as needed
1. In a double boiler, whisk the yolks, lemon juice, gelatin and salt.
2. Slowly drizzle in the butter while whisking vigorously.
3. Season the mixture to taste with cayenne.
4. Whisk in the preserved uni.
5. Add one tablespoon of water and whisk to emulsify.
6. Dispense the sabayon in 2 inch discs on the Anti-Griddle™.
7. When frozen, reserve the discs in the freezer or use immediately.
For the Ponzu Egg:
Eggs as needed
1 C Soy Sauce
1 C Mirin
1 C Sake
1. Using a pot on the Control Freak™, bring a pot of water to a boil.
2. Boil the eggs for 5 minutes and 30 seconds exactly.
3. When time has elapsed, transfer the eggs immediately to an ice bath.
4. Cool the eggs completely and peel off the shells.
5. In a vacuum bag, combine the soy, sake, mirin, and peeled eggs.
6. Vacuum seal the eggs and marinate them overnight.
For the Preserved Sansho:
1 C Mirin
.5 C Shoyu
.25 C Sake
8 Tbsp Sugar
1 C Sichuan Peppercorns
1. Using a pot on the Control Freak™, bring the Mirin, Shoyu, Sake, and sugar to a boil.
2. Add the Sichuan peppercorns.
3. Using Probe Control, set the temperature to 195ºF and simmer for one hour.
4. Remove the pot from heat a let the Sichuan peppercorns cool in the syrup.
5. Transfer the preserved Sansho to a sealed container.
6. Refrigerate and chill thoroughly.
Gently remove the top and bottom of the egg so that it will sit flat on a plate and allow the remaining ingredients to balance on top. Layer several uni tongues and preserved sansho on top of the ponzu egg. Top the construction with a disc of frozen uni sabayon. Allow the sabayon to temper slightly before serving and garnish with Kinome.Text