Michelin Chef's Japanese Egg
Cooking Showcase & Tasting Event

Discovering the Delight of Japanese Eggs and Culinary Demonstrations
with Exclusive Event Recipes
Private Event Commences on October 7, 2024 (Monday)

Demonstration Lead Chef

Takuya Yamashita (Whitegrass)

Chef Takuya Yamashita embarked on his culinary journey at the French restaurant "Aux Provençaux" in Tokyo. Even during his days off, he dedicated time to honing his skills in patisserie. Later, he ventured to France, where he gained experience working at Michelin restaurant [Étude] and the esteemed bistro [Les Enfants Rouges], both nestled in the heart of Paris. His journey led him back to Tokyo, where he initially assumed the role of a chef de cuisine at the Michelin 1-star restaurant "Ciel et Sol", eventually ascending to the esteemed position of head chef. Presently, Chef Yamashita showcases his creative talents as the head chef at "Whitegrass" in Singapore. Here, he seamlessly blends his expertise in French cuisine with the culinary ingenuity of Chef Kohei Nawata, who specializes in Chinese cuisine, to craft an array of innovative and delectable dishes.

Whitegrass

Unagi with Egg Yolk Mayonnaise

1

Prepare the Egg Yolk Mayonnaise:

In a bowl, combine 6 egg yolks (about 90g) with 12g of mineral water, a pinch of salt, and a pinch of black pepper. Transfer this mixture into a vacuum-sealed bag.

2

Cook the Yolk Mixture:

Heat the vacuum-sealed bag in a water bath at 70°C (158°F) until the yolks thicken, which should take about 40 minutes.

3

Make the Sauce:

Once thickened, transfer the yolk mixture to a bowl and whisk until smooth. Mix in Kewpie mayonnaise, using two-thirds the amount of the egg yolk purée, along with a bit more black pepper to taste. Pour the sauce into a squeeze bottle for easy application.

4

Prepare the Boiled Eggs:

Boil whole eggs for 8 minutes. After boiling, cool them under cold water, peel the shells, and cut the eggs in half lengthwise.

5

Assemble the Dish:

Place a piece of grilled unagi (eel) on top of each cut boiled egg.

6

Garnish:

Drizzle the black pepper mayonnaise over the unagi and eggs. Finish with a garnish of kinome leaves (Japanese pepper leaves) for a touch of freshness.

Île Flottante

1

Prepare the Syrup:

In a small saucepan, combine 140g of water and 140g of granulated sugar. Heat the mixture until it boils, then add 7g of agar-agar. Remove from heat once combined.

2

Make the Meringue:

Gradually add 100g of granulated sugar to 350g of egg whites, dividing the sugar into three portions. Whisk to create a meringue.

3

Combine Meringue and Syrup:

When the meringue reaches soft peaks (about 60% stiffness), reheat the syrup to boiling, then slowly incorporate it into the meringue. Whip the mixture until firm peaks form.

4

Steam the Meringue:

Spread the meringue evenly in a baking tray. Steam at 85°C (185°F) for approximately 5 minutes. After it cools, use a round cutter to cut out portions.

5

Prepare the Pudding Base:

Heat the pudding base according to the package instructions. Let it cool and set within its packaging.

6

Make the Orange Sauce:

For every 100g of pudding base, mix in 200g of orange juice and 15g of Grand Marnier. Blend thoroughly to create a smooth sauce.

7

Assembly:

Spread the orange sauce on a plate, place the round meringue piece on top, and drizzle more sauce around the meringue.

8

Garnish:

Top the meringue with orange segments and a scoop of caramel ice cream. Finish by grating fresh orange zest over the dish.

EVENT REPORT

Many of chefs and buyers participated and experienced
the charm of Japanese eggs through cooking demonstrations and
tasting sessions of Chef Yamashita's original recipes.

Discover the World of Japanese Eggs

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