Beans, egg yolk, rice

From time to time, we like to dive into higher gastronomy — and today, we’re bringing you a recipe straight from behind the scenes at Entrée, courtesy of sous-chef Martin Baránek. We’re truly grateful for this recipe, not only because it features several of our products, but also because it’s quite educational in terms of methods and techniques. Thank you!

Beans

Ingredients:

• Green beans – 100 g
• Golden Shiokoji – 1 tablespoon
• Salt

Method:

1. Clean, rinse, and trim the ends of the beans.
2. Boil them for 2 minutes in salted water.
3. Immediately cool them in an ice bath to stop the cooking process.
4. Quickly sauté the beans in hot oil.
5. Mix the sautéed beans with Shiokoji and season with salt.

Pickled Mustard Seeds

Ingredients:

• Mustard seeds – 50 g
• vinegar – 50 ml
• Salt – 5 g
• Sugar – 5 g

Method:

1. Boil the mustard seeds for 1 minute in hot water, strain, and repeat the process in fresh water.
2. This method must be repeated 10 times to remove the bitterness and pungency of the mustard seeds.
3. After the tenth boil, pour vinegar over the hot mustard seeds, add salt and sugar, and let cool at room temperature.
4. The prepared mustard can be stored in the fridge for later use.

Marinated Egg Yolk

Ingredients:

• Egg yolk – 1 pc
• Pea Tamari – 50 ml

Method:

1. Separate the yolk from the white.
2. Place it in a container with tamari.
3. The yolk must be fully submerged.
4. Marinate in the fridge for 4 hours.

Furikake

Ingredients:

• Katsuobushi (dried tuna flakes) – 15 g
• Pea Tamari – 15 ml
• White sesame seeds – 15 g
• Sugar – 4 g
• Nori – 4 g

Method:

1. Cut the nori sheets into small squares (0.5 × 0.5 cm) using scissors.
2. Toast the sesame seeds in a pan and set aside.
3. In a pot, lightly toast the katsuobushi, add tamari and sugar, and mix well.
4. Let the katsuobushi cool down.
5. Mix everything together.
6. It’s best to let the furikake dry overnight.
7. Store it in a jar for future use.

To finish:

1. Place cooked short-grain rice on the bottom of the plate; you can season it with Shiokoji.
2. Mix the sautéed beans with a spoonful of mustard and a spoonful of Shiokoji.
3. Arrange the beans on top of the rice; you can use the tamari from the yolk for seasoning.
4. Sprinkle everything with furikake.
5. Place the yolk in the center so it’s visible.
6. Garnish with mizuna or mustard greens.

If you’re brave enough to try it, please share a photo or your experience with the preparation!

And in any case — enjoy your meal!