Kurobuta Sausage, Scrambled Eggs with Truffle Honey, Spinach and Japanese Potato Croquette
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Kurobuta Sausage, Scrambled Eggs with Truffle Honey, Spinach and Japanese Potato Croquette
Chef Makoto Okuwa of Sashi – Manhattan Beach, CA
Adapted by StarChefs.com
December 2009
Yield: 4 Servings


Potato Croquette:
1 pound Idaho potato, washed and peeled
8 ounces yellow onion, sliced
2 eggs
All-purpose flour
Vegetable oil

Scrambled Eggs with Truffle Honey:
4 eggs
2 teaspoons sugar
1 teaspoon salt
1 teaspoon soy sauce
2 egg whitea
Olive oil
Maldon salt
Truffle honey

To Assemble and Serve:
20 links Kurobuta pork sausages
Vegetable oil
Freshly ground black pepper
1 pound spinach, washed and dried


For the Potato Croquette:
In a large pot, boil the potatoes until they have softened. In the meantime, use a skillet to sauté the onions. Mash the boiled potatoes and transfer to a bowl, mixing in the sautéed onions. Season with salt and pepper and let cool.  Shape the mixture into four flat, oval patties and coat each piece with flour. Beat the eggs in a bowl. Dip the patties into the batter, and then dip into the panko, making sure to coat each patty evenly. Preheat a large pan with vegetable oil. Fry the patties at 350°F until brown and crisp.

For the Scrambled Eggs with Truffle Honey:
Combine the eggs, sugar, salt, and soy sauce in a mixing bowl.  Add the egg white into the mixture and fold the ingredients together. Heat olive oil in a sauté pan over medium-low heat.  Slowly pour the mixture into the pan and begin to scramble the mixture using a spatula. Finish the eggs with a pinch of salt and a drizzle of truffle honey.

To Assemble and Serve:
Cook the pork sausage with a little bit of vegetable oil and finish with pepper. In a separate sauté pan, heat vegetable oil over medium-high heat and sauté the spinach until it’s wilted. Season with salt and pepper; then add butter and stir through. Put the scrambled eggs on a plate with sautéed spinach, pork sausage, and potato croquette.

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