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Tetsuya Wakuda 
Ambassador of the East    

Chef Tetsuya Wakuda of Tetsuya’s, Wales Australia on
Chef Tetsuya Wakuda

529 Kent Street
Sydney, New South
Wales Australia 2000
P: + 612-9267-2900

Quail Eggs with Sea Urchin and Truffles
Chef Tetsuya Wakuda of Tetsuya’s – Sydney, Australia
Adapted by as demonstrated at Madrid Fusión 2005

Yield: 2 Servings

Chef Tetsuya Wakuda's Quail Eggs with Sea Urchin and Truffle on

Chef Tetsuya Wakuda's Quail Eggs
with Sea Urchin and Truffle Recipe


    Quail Eggs:
  • 4 quail eggs
  • 1 heaping teaspoon thin black truffle chiffonade
  • 1 or 2 sea urchin pieces
  • 4 teaspoons chicken stock
  • Chives, finely chopped
  • Black truffle chiffonade
  • Sea salt

Break the eggs into small serving bowls with yolks intact. In a separate bowl lightly combine the truffle chiffonade with the sea urchin; add it to the eggs. Add the chicken broth and cover the bowls with an adhesive wrapper. Place the egg bowls in a steamer on the lowest heat possible until they poach. It might be necessary to do this step in several batches, depending on your steamer. Remove the eggs from the heat and garnish them with the green onions, black truffle chiffonade and salt before serving.

Wine Pairing:
Aromatic dry white such as a Viognier

  • Australian Wine Country
  • Madrid Fusión 2005
  • Forum: Japanese Ingredient: Mirin

  •    Published: May 2006
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