This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie.
Soy-Sauce Eggs and Sticky Rice sure sounded fabulous when I was flipping through the book – I love rice and eggs – but for whatever reason, I missed the part where the eggs were “cooked” in the soy sauce – cured for 5 hours to overnight and then serves on buttery sticky rice. Ok then. I know you can cure egg yolks in salt and this seems to be the same concept – with the soy bringing a whole different level of umami to the dish.
It’s… just…. does this method REALLY “cook” the eggs (enough for me, I mean!). Turns out that it does.. but this recipe wasn’t without issues for me, easy as it looks on paper.
Firstly, I COULD NOT get an intact egg yolk (afterwards I realised that it actually doesn’t matter, except it doesn’t look as pretty, but not before I had gone through 8 eggs. Gah!). So my yolk in the photo is not lovely and round and shiny like Dorie’s photo. Though it does look pretty with streaks of the soy sauce, I think. The yolk was cooked perfectly for me – similar to the yolk of a 6 minute soft boiled egg – a little set but a little runny. I had my yolks in the soy sauce from early morning until about 5pm – if you want them more set, you can leave them in the soy for up to a day. You can also leave them in for a minimum of an hour too if you want it less set.
Secondly, I could have sworn I had sticky rice in the cupboard but alas, no, it was just arborio. Figured I’d give it a go and it worked ok – made sure it was cooked super creamy and added loads of butter. Mixed in some sesame seeds too.
So, despite all this, and my trepidation, this was a delicious dish (I ate some pre-run workout and it was good fuel!). I drizzled the top with a bit of the soy sauce and some sesame oil and sprinkled some sesame seeds and scallions on top. Still puzzling over when the best time to eat this is but I’m thinking it’s a good breakfast/ brunch dish (though pre-run it was good too!).
A surprising winner from Dorie!
Get the recipe for Dorie Greenspan’s Soy Sauce Eggs and Sticky Rice on page 242 of Everyday Dorie. There’s a version of these here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I’m not sure this classifies as “everyday”, but hey – can’t love them all. For me it was an odd juxtaposition of flavours.
That said, I’d pair with a quality sake, and I think that creamy umami would go well – and perhaps lift the dish beautifully. (I did not open a bottle to test my theory.)
Def not “everyday” but unexpectedly tasty!
So, does the dish end up tasting very salty, Mardi?
Not at all – its a little bit salty, a little bit sweet and creamy and buttery!
This was a surprising one! Although I made some modifications to make sure I “cooked” the egg…it was surely a repeatable meal!!
a cool technique, and one i’ll try again!