Ingredients

• 6 Egg yolks
  2 Tbsp Lemon juice
  1 tsp Salt
  Pinch of cayenne
  .5 tsp gelatin powder
  20 Tbsp Unsalted butter, melted
  2 Tbsp preserved uni
  Water as needed

Method

1.   In a double boiler, whisk the yolks, lemon juice, gelatin and salt.

2.   Slowly drizzle in the butter while whisking vigorously.

3.   Season the mixture to taste with cayenne.

4.   Whisk in the preserved uni.

5.   Add one tablespoon of water and whisk to emulsify.

6.   Dispense the sabayon in 2 inch discs on the Anti-Griddle™.

7.   When frozen, reserve the discs in the freezer or use immediately.

 

 

Ingredients

• Eggs as needed
  1 C Soy Sauce
  1 C Mirin
  1 C Sake

Method

1.   Using a pot on the Control Freak™, bring a pot of water to a boil.

2.   Boil the eggs for 5 minutes and 30 seconds exactly.

3.   When time has elapsed, transfer the eggs immediately to an ice bath.

4.   Cool the eggs completely and peel off the shells.

5.   In a vacuum bag, combine the soy, sake, mirin, and peeled eggs.

6.   Vacuum seal the eggs and marinate them overnight.

Ingredients

• 1 C Mirin

• .5 C Shoyu

• .25 C Sake

• 8 Tbsp Sugar

• 1 C Sichuan Peppercorns

Method

1.   Using a pot on the Control Freak™, bring the Mirin, Shoyu, Sake, and sugar to a boil.

2.   Add the Sichuan peppercorns.

3.   Using Probe Control, set the temperature to 195ºF and simmer for one hour.

4.   Remove the pot from heat a let the Sichuan peppercorns cool in the syrup.

5.   Transfer the preserved Sansho to a sealed container.

6.   Refrigerate and chill thoroughly.