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Sesame Paste
Chicken-Cucumber Noodle Salad
Sesame-Orange Pork Rice Noodles
Shabu-Shabu with Sesame Sauce
2 Hour Egg With Spinach, Asparagus And Sesame
Paste
WINE NOTES
Sauvignon Blanc: New Zealand.
Rich aromas of peach, apple, lime; hints of passion fruit and
delicate nuts. Forward flavors of stone fruit, lime & grapefruit
with sweet herbs. A long palate with texture from lees aging.
Pinot Blanc: A full aroma of
honeysuckle, pear and jasmine. Flavors of white nectarine & melon
with a long finish. Rich, indulgent mouthfeel with bright, focused
acidity.
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2 Hour Egg
With Spinach, Asparagus And Sesame Paste
Serves 4
- 4 eggs
- 1 pound asparagus, bias-sliced into
1/2-inch pieces
- 1 pound baby spinach
- 2 pounds maitake mushrooms, florets
separate
- 1 cup Sesame Paste
- Sesame seeds, for garnish
- Korean red pepper, for garnish
- Baby red shiso, for garnish
- Chopped chives, for garnish
- Tea-Smoked salt, for garnish
- Olive oil, for cooking
- Kosher salt and freshly ground black
pepper, to taste
Cook eggs in thermal circulator for 2 hrs at
60 degrees Celsius (140 degrees Fahrenheit). (Alternatively, you can
cook the eggs in a bain marie in a low oven.) Lightly coat a medium
sauté pan with oil over medium-high heat; sauté asparagus for 1-2
minutes, add spinach, season with salt and pepper, and sauté until
wilted. In a medium sauté pan coated lightly with oil over high
heat, add mushrooms, season with salt and pepper, and sauté until
heated through and slightly wilted. To serve, spoon Sesame Paste in
bottom of 4 bowls, add spinach, asparagus, and mushrooms. Release
egg from shell by cracking open top and gently guiding into a small
bowl. Use the bowl to place egg on top of mushrooms (egg will be
very soft and custard-like). Garnish with sesame seeds, red pepper,
red shiso, chives and tea-smoked salt.
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