Steamed rice with marinated soft-boiled eggs recipe
An excellent cocktail of animal and vegetable protein (eggs and rice), slow carbohydrates (rice), fibre and vitamins from the vegetables.
There’s no need to add salt to the rice. It gets enough seasoning from the seaweed and the sauce.
Ingredients
- 4 egg
- 2 garlic cloves
- 5 cm piece of ginger
- 3 tbsp wasabi
- 250 ml soy sauce
- 5 tbsp aromatic vinegar
- 300 g sushi rice
- 1 tbsp seaweed
- 2 large mushroom
- 1 carrot
- 4 asparagus spears
- 4 tbsp olive oil
- 5 tbsp white wine vinegar
Details
- Cuisine: French
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 120 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Prepare the marinated eggs: immerse 4 eggs in boiling water for 6 minutes. Allow to cool, then shell.
- Peel and chop 2 garlic cloves and 5 cm of ginger. Place in a bowl along with 3 tablespoons of wasabi (keep aside one small teaspoonful). Add 250 ml of soy sauce, 5 tablespoons of aromatic vinegar, and 5 tablespoons of water, stirring well to dissolve the wasabi. Immerse the eggs in this marinade and set aside for 2 hours at room temperature.
- Prepare the rice: rinse 300 g of 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 couscoussier 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 ten minutes.
- Prepare the seaweed and flaked vegetables: while the rice is cooking, soak 1 tablespoon of seaweed in fresh water to eliminate the salt and then slice. Clean 2 large mushrooms, peel and wash 1 carrot with its top and 4 green asparagus spears. Cut the asparagus tips into 8 to 10 cm lengths. Slice all these vegetables into thin flakes with a mandoline slicer and set aside.
- Make the sauce: take a large ladleful of the egg marinade and filter it through a tea strainer. In a bowl or sauce boat, mix with the reserved teaspoon of wasabi and 4 tablespoons of olive oil.
- To finish your dish: when the rice is cooked, tip it into a bowl, then lift and turn it over several times with a spatula, whilst adding 5 tablespoons of white wine vinegar, the seaweed and flaked vegetables. Arrange on the serving dish.
Alain Ducasse likes to include his ingredient quantities in the recipe method, so you'll find them both there and in our ingredients list.
Recipe taken from Nature by Alain Ducasse (published by Hardie Grant, £25, Hardback).
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