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Worcestershire egg tartine with lemony garlic mayo
Worcestershire egg tartine with lemony garlic mayo

The Guardian

time6 days ago

  • Lifestyle
  • The Guardian

Worcestershire egg tartine with lemony garlic mayo

There is nothing quite like a ramen egg: perfectly sweet, salty and full of umami. Its satisfying jammy yolk comes from the process of marinating in a savoury liquid, soy. Everything we love about soy sauce can be found in Worcestershire sauce, so I thought I'd swap out the soy in a ramen egg. The result is addictive. When paired with skordalia, a lemony, garlicky Greek mayo, it becomes a little riff on oeufs mayonnaise. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning We use mustard greens at my restaurant Molli, in Melbourne, but any leafy greens you have in the fridge will work fine. I like to crisp one side of the bread and leave the other soft and tender so you get tonnes of texture. We also top ours with salmon roe, but this is optional. The chilli crisp adds extra punch. Though it only needs 20 minutes to prep, you'll need at least 24 hours for the eggs to marinate. Makes 4 tartines For the Worcestershire egg: 6 eggs ¾ cup Worcestershire sauce 1 cup water ¾ cup soy sauce110g brown sugar For the skordalia:200g mayonnaise, I use Kewpie 1 ½ tbsp dijon mustard 1 ½ tbsp lemon juice ½ clove garlic, grated, microplaned or chopped very fine 100g fine bread crumbs A pinch of salt For the tartine:1 bunch of greens, destemmed, washed, cut into 4cm long pieces and dried well1 tbsp oil, canola, vegetable or sunflower4 slices of good quality sourdough, cut into desired toast size 6 tsp chilli crisp Optional: 1 tsp of salmon or trout roe per slice, to garnish Sign up to Saved for Later Catch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tips after newsletter promotion To marinate the eggs, bring water to a boil and drop in the whole eggs, cooking for exactly six minutes and 30 seconds. Once cooked, remove from the boiling water and immediately place into an ice bath until completely cold. Peel eggs and set aside. Combine Worcestershire sauce, soy sauce, water and brown sugar in a bowl and whisk until the sugar is fully dissolved. Put the eggs in a tall glass or plastic container (with a lid) and pour the Worcestershire marinade over them. It's easier to submerge the eggs when they are stacked on top of each other. Close the lid and let the eggs sit in the fridge for at least 24 hours, or up to 48 hours. The longer you leave it, the jammier the yolk and the firmer the white will get. To make the skordalia, add all ingredients together in a mixing bowl and combine. Adjust the levels of garlic and lemon to your desired seasoning, then set aside. Place a pan over medium heat, add oil and toss in the greens. Saute just until the greens wilt then remove the pan from heat and leave them to cool. Toast the bread, or gently fry in a pan with oil. Either way, you want the toast to be golden brown. To assemble, take the toasted bread and smear on a tablespoon of skordalia. Lay out the greens, making sure to cover the entire piece of toast. Cut Worcestershire eggs into quarters, then place them evenly across each piece of toast. Spoon over chilli crisp and roe, if you're using, then eat while the toast is still warm.

Food Picks: Restaurant-quality Japanese donburi at Orchard Road food court stall
Food Picks: Restaurant-quality Japanese donburi at Orchard Road food court stall

Straits Times

time16-07-2025

  • Business
  • Straits Times

Food Picks: Restaurant-quality Japanese donburi at Orchard Road food court stall

Opened on July 7, the Japanese food stall is located at a foodcourt on the sixth storey of Lucky Plaza. SINGAPORE – Though Ten Ten Otoko's latest outlet at Lucky Plaza offers a new menu, diners can expect the same hefty portions and restaurant-quality cooking that made its Lavender outlet such a draw. Opened on July 7, the Japanese food stall is located at a foodcourt on the sixth storey and has a new offering – tonjiru. It is not for sale, but instead the pork and vegetable miso soup is served free with any donburi order. Prepared fresh each morning, the tonjiru features premium ingredients such burdock, tender chunks of carrot and plenty of pork belly. The robust soup is made from a clear but flavoursome stock of dried anchovies, shiitake mushroom, kombu (sea kelp) and plenty of bonito. Tonjiru at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO The Salmon Mentai Don ($11.90) is its most popular bowl. You get eight luscious slices of salmon, generously slathered in housemade mentaiko mayo and then torched for a smoky finish. Filled to the brim, the bowl is topped with nori strips, tobiko, chuka wakame (seasoned seaweed) and freshly prepared potato salad. The rice beneath is seasoned with sushi vinegar that takes two days to prepare – a blend of sugar, salt and kombu steeped in Japanese vinegar to achieve just the right tang. Salmon Mentai Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO Another standout is the Kimchi Karaage Don ($9.90), which comes with six to seven big, juicy chunks of boneless chicken thigh. The meat is marinated in ginger juice, garlic, soya sauce and sake, then deep-fried and drizzled with Kewpie mayo. The in-house kimchi – made with Korean chilli powder, garlic, saeujeot (fermented shrimp) and fish sauce – offers a bright, spicy profile that balances the richness of the fried chicken without the overpowering tang found in more traditional versions. Kimchi Karaage Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO For fried chicken with tang, go for the Tori Nanban Don ($9.90). The meat is tossed in a housemade nanban sauce of vinegar, soya sauce and sugar, and topped with a creamy mix of hard-boiled egg, mayonnaise and lemon juice. Tori Nanban Don at Ten Ten Otoko's newest outlet at Lucky Plaza. ST PHOTO: HEDY KHOO With generous portions, thoughtful details such as complimentary tonjiru, and housemade sauces, Ten Ten Otoko's Lucky Plaza outlet is certainly worth a visit. Top stories Swipe. Select. Stay informed. Singapore Acute psychiatry services to be expanded across all healthcare clusters: MOH Singapore New network links Home Team psychologists, mental health bodies to boost emergency response Singapore Strong argument for cockpit video recording, says Iata chief in wake of Air India crash report Singapore Qantas flight from Singapore to Sydney delayed for days due to mechanical issues Singapore Baby died after mum took abortion pills and gave birth in toilet; coroner records an open verdict Singapore Jail for drunken man who shoved stranger into Singapore River, causing him to drown Business Tycoon Robert Kuok's daughter Kuok Hui Kwong appointed CEO of Shangri-La Asia Singapore Maid admits to abusing employer's year-old son on more than 20 occasions in 2024 Where: Stall 7, Kimly Coffeeshop, 06-48A Lucky Plaza, 304 Orchard Road MRT: Orchard Open: 11am to 8.30pm daily Tel: 9862-7740

Seven go-to ingredients that give almost any dish an instant glow-up
Seven go-to ingredients that give almost any dish an instant glow-up

Sydney Morning Herald

time30-06-2025

  • General
  • Sydney Morning Herald

Seven go-to ingredients that give almost any dish an instant glow-up

Finely balanced between sweetness and umami, black garlic is a type of aged garlic that is coloured deep brownish-black. It is aged at a steady temperature until its sticky-soft texture is achieved. Imagine it's like balsamic meets molasses with a kiss of garlic in the very best kind of way. Thinly slice to garnish salads, add to roasts in place of your usual garlic or simply pop some into your next bolognese or risotto to add extra depth. You won't find this in aisle seven of the supermarket but do some sniffing around locally at delis, fruit shops and independent grocers, which tend to have it. Yuzu kosho This fragrant fermented blend of chillies and yuzu juice has the hit of chilli with the floral depth of the yuzu to create a glorious spicy, zesty and umami rich flavour that will work wonders on many a dish. Rub some with butter into the skin of a roast chook, stir through some Kewpie mayo, stir through noodles, or top avocado toast with it. Find it at most Asian grocers or on Amazon as I do. Alternatively, substitute with the zest of a lemon, half a finely chopped jalapeno chilli and half a teaspoon of sea salt flakes. The best bit? A tiny bit goes a very long way, giving you maximum bang for buck.

Seven go-to ingredients that give almost any dish an instant glow-up
Seven go-to ingredients that give almost any dish an instant glow-up

The Age

time30-06-2025

  • General
  • The Age

Seven go-to ingredients that give almost any dish an instant glow-up

Finely balanced between sweetness and umami, black garlic is a type of aged garlic that is coloured deep brownish-black. It is aged at a steady temperature until its sticky-soft texture is achieved. Imagine it's like balsamic meets molasses with a kiss of garlic in the very best kind of way. Thinly slice to garnish salads, add to roasts in place of your usual garlic or simply pop some into your next bolognese or risotto to add extra depth. You won't find this in aisle seven of the supermarket but do some sniffing around locally at delis, fruit shops and independent grocers, which tend to have it. Yuzu kosho This fragrant fermented blend of chillies and yuzu juice has the hit of chilli with the floral depth of the yuzu to create a glorious spicy, zesty and umami rich flavour that will work wonders on many a dish. Rub some with butter into the skin of a roast chook, stir through some Kewpie mayo, stir through noodles, or top avocado toast with it. Find it at most Asian grocers or on Amazon as I do. Alternatively, substitute with the zest of a lemon, half a finely chopped jalapeno chilli and half a teaspoon of sea salt flakes. The best bit? A tiny bit goes a very long way, giving you maximum bang for buck.

Japan's mayonnaise maker Kewpie grows in China by adapting to local tastes
Japan's mayonnaise maker Kewpie grows in China by adapting to local tastes

Nikkei Asia

time27-06-2025

  • Business
  • Nikkei Asia

Japan's mayonnaise maker Kewpie grows in China by adapting to local tastes

Kewpie has grown its business in China "as we have taken on challenges with an idea of contributing to China's food culture," said President Mitsuru Takamiya. (Source photos by Masaaki Morioka) MASAAKI MORIOKA TOKYO -- Japanese mayonnaise and salad dressing maker Kewpie is spreading its food business across the world, with the Chinese market leading the way. Kewpie logged 36 billion yen ($246.4 million) in sales in the country for the business year ending in November 2024, up 14% from the previous year. That year saw total overseas sales hit a record high of 19% of the company's business.

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