Cancelled flights, delayed trains, blocked trains, traffic a slow ride, and schools (in Rome) closed because of the danger of ice. If you haven’t seen Italy on the news it’s because we’re frozen stiff and numb with confusion. Well actually, everywhere in Europe is one giant freezer, and if the weather forecast is accurate, tomorrow is going to get worse.
This week I wanted to pick up where I left off on the exotic ice cream flavors, but I’ll let that sit on the back burner until life returns to normal. In its place I played around with an idea that came about from watching too much MasterChef Australia: a Japanese-inspired dukkah egg. The original dukkah is a nut & spice mix originating from Egypt (and if anyone says otherwise, just tell them to pick a fight with Wikipedia). You add it to almost anything as a seasoning and the way I initially heard about was like this:
Dukkah Coated Eggs, Quinoa & Cauliflower Salad with Pomegranate Reduction
All thanks to contestant Georgia Barnes
Light, tasty, wholesome food with a lot of textures. And then I thought, if dukkah can coat an egg, why not furikake? I love furikake on hot rice, but I enjoy it only when I’m back in Hawaii. BZZZT! The light bulb went on in my head and I started digging out my Japanese ingredients: sesame seeds, nori sheets, umeboshi paste. I also got out some toasted peanuts and sugar. Finely chopped the peanuts, blitzed the nori in the spice blender, and toasted the sesame seeds. To incorporate the umeboshi paste, I smeared some on baking parchment and let it dry on the lowest setting in the oven, then I broke it into pieces and blitzed them in the spice blender.
Recipe: 1/8th cup chopped toasted peanuts, 2 teaspoons toasted sesame seeds, 1 teaspoon umeboshi powder, 2 tablespoons ground nori wrapper, 1-2 teaspoons sugar
I can’t quite decide how to describe the appearance other than it certainly looks interesting… BUT, one taste of this egg and I was convinced that there’s a great idea here. The possibilities are ENDLESS.