Cuisine - - OUR COVER -

Makoto Tokuyama’s dish, “Aotearoa spring chawan­mushi with mis­o­cured on­sen egg yolk”, is a tra­di­tional Ja­panese steamed savoury egg cus­tard paired with an on­sen egg yolk, known as such be­cause the egg is poached at 67-68°C (the tem­per­a­ture of an on­sen). He paired it with white­bait, a clas­sic New Zealand spring in­gre­di­ent, as well as pikopiko and Ōra King salmon roe (an­other nod to the egg theme).

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