Recipe By: Benjamin Cooper
- Marinated Sardines (see below)
- Dashi poached eggs
- Spiral Miso Paste
- Sourdough, toasted
- Edamame Salsa
- Ponzu Chilli Oil Dressing
- Fresh sardines (scaled and gutted), 20-30 in number (4-5 per person)
- Spiral True Shoyu, 200ml
- Sake, 40ml
- Spiral Mirin, 30ml
Dashi poached eggs
- Spiral Red Dashi, 1.5 litres
- Spiral White Wine Vinegar, 30 ml –
- 12 Free range Eggs
- Podded blanched Edamame, 300 grams
- Ginger, 15 grams
- Red chilli, one roughly chopped
- Spring onion, ó bunch
- Spiral Extra Virgin Olive Oil, 50 ml
- Picked mint leaf, small handful
- Flat leaf parsley, one small handful
- Shiso cress
- A pinch of salt
- Spiral Ponzu, 75 ml
- Chilli Oil, 25 ml
- Pinch of sugar
After cleaning the sardines, place in the liquids and allow to marinate for 45 minutes. Remove and place on a cake rack, allow to air dry uncovered in the fridge overnight
Dashi Poached eggs
For the dashi-poached eggs, bring the Dashi up to a gentle simmer and then poach the eggs.
Pulse blitz the edamame and ginger with the mint and parsley in a blender. Add the olive oil and pulse again. The salsa should be rustic so make sure you do not blitz too finely. Remove and add the chopped chilli, fold to combine and season lightly.
The dish already has several slaty elements so you do not want to season the salsa too heavily.
Mix well to combine.
In a heavy based pan over medium to high heat, cook the sardines to golden and crisp. Toast your sourdough. Whilst this is cooking, poach your eggs.
When the toast is ready lightly spread with the butter and the miso paste.
Remove the eggs once they are cooked and drain on a cloth to absorb the excess water.
Place the toast on the plate. Add a spoonful of salsa to one side. Place the sardines next to this, creating a bed for the eggs.
Place the eggs on top and then drizzle with the Ponzu dressing. Garnish with some shichimi and shiso cress. Enjoy.